Pastina Risotto with Roasted Tomato and Pepper Sauce

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 283.2
  • Total Fat: 17.1 g
  • Cholesterol: 37.8 mg
  • Sodium: 306.9 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 2.6 g
  • Protein: 8.2 g

View full nutritional breakdown of Pastina Risotto with Roasted Tomato and Pepper Sauce calories by ingredient


Michael Chiarello Michael Chiarello
Number of Servings: 12


    Pastina Risotto:
    kosher salt
    1 lb pastina or other small pasta shape (stars)
    4 tbsp extra-virgin olive oil
    2 cloves minced garlic
    2 tbsp chopped fresh oregano leaves
    1 1/2 cups water
    1 cup low sodium chicken broth (or water)
    freshly ground black pepper
    1 1/2 cups Roasted Tomato and Pepper Sauce (recipe follows)
    1/2 cup freshly grated parmesan, plus more for garnish
    6 cups firmly packed spinach leaves, large stems removed
    Roasted Tomato Sauce:
    1 (28oz) can whole peeled tomatoes
    3 red peppers, cored and cut into large pieces
    10 garlic cloves, smashed
    1/2 cup extra-virgin olive oil
    2 tbsp balsamic vinegar
    1 tbsp fresh rosemary, roughly chopped
    kosher salt
    fresh black pepper


To make the sauce: combine all sauce ingredients in large bowl and toss. Lay it all out flat on a cookie sheet and broil it in the center of the oven until tomatoes and peppers are nicely roasted. about 30 minutes, stirring them up half way threw. In a blender, puree the tomatoes and pepper to the consistency of tomato sauce. Heat will cause it to expand so dont fill the blender more than half way at a time.
Pastina Risotto: Boil large pot of salted water. Add the pasta and cook for half the time recommended on package. Reserve one cup of pasta water, then drain the pasta, rinse with cold water, and drain again. drizzle and gently toss with 2 tbsp olive oil to keep from sticking together. (you can prepare pasta this far up to 8 hours in advance. cover and refrigerate until you're ready to complete dish) Heat 2 tbsp olive oil in a large pot over high heat. add the garlic and saute until browned. add oregano and cook briefly to release its fragrance. then add 1 1/2 cups water. Bring the liquid to a boil, add the partially cooked pasta and stir. Add one cup stock (or water), season with salt and pepper, and simmer until all the liquid has been absorbed (about 3-4 minutes). Add the roasted tomato and pepper sauce and 1/2 cup parmesan cheese, then stir in the spinach to wilt. If desired, thin it with some of the reserved pasta water. serve warm.

Number of Servings: 12

Recipe submitted by SparkPeople user BUDS_DAWG.