ITALIAN COMFORT FOOD · CHAOS TO COMFORT
A warm, creamy Italian comfort dish — just like Nonna makes!
This simple Italian recipe combines tiny pasta (pastina), soft potatoes, olive oil, and Parmesan cheese. It’s creamy, comforting, and perfect for the whole family, especially little ones!
Prep: 10 minutes Cook: 25–30 minutes
Servings: 4–5
Italian Pastina with Potatoes (Pasta e Patate)
Print ThisIngredients
- 2 medium potatoes, peeled and diced into small cubes
- 1 cup pastina (stelline, ditalini, or other small pasta)
- 1 small onion, finely chopped
- 1 clove garlic, minced (optional)
- 2 tablespoons extra virgin olive oil, plus a drizzle to finish
- 4 cups vegetable or chicken broth, plus more hot broth or water as needed
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1 small piece of Parmesan rind (optional)
Instructions
1. Prepare the potatoes
- Peel and dice the potatoes into small cubes.
- In a medium pot, heat the olive oil over medium heat.
- Add the chopped onion and cook for 3–4 minutes until softened.
- Add the garlic, if using, and cook for another 30 seconds.
2. Cook the potatoes
- Add the diced potatoes to the pot.
- Stir for 2 minutes to coat them in the olive oil.
- Pour in the chicken or vegetable broth.
- Add the Parmesan rind if using.
- Bring to a boil, then reduce to medium-low heat.
- Simmer for approximately 12–15 minutes, until the potatoes are tender.
3. Add the pastina
- Once the potatoes are soft, gently mash some of them against the side of the pot with a wooden spoon. This creates a naturally creamy texture.
- Add the pastina directly into the broth.
- Stir frequently to prevent sticking.
- Cook according to the pasta package instructions, usually 5–10 minutes.
- Add a little more hot broth or water if the mixture becomes too thick.
4. Make it creamy
- Once the pastina is cooked, remove the pot from the heat.
- Remove the Parmesan rind, if used.
- Stir in the grated Parmesan cheese.
- Add a drizzle of olive oil.
- Season with salt and pepper to taste.
Notes
For extra creaminess, mash half the potatoes before adding the pasta. For a soupier version, add another ½–1 cup of broth. For a thicker version, let the pastina absorb more liquid, stirring frequently. For picky eaters, mash the potatoes completely. For the tomato variation, add a small spoonful of tomato paste when cooking the onions; celery and carrot can also be added to the onion.
Nonna’s Tips
- For extra creaminess: Mash half the potatoes before adding the pasta.
- For a soupier version: Add another ½–1 cup of broth.
- For a thicker version: Let the pastina absorb more liquid, stirring frequently.
- For picky eaters: Mash the potatoes completely so they blend into the pastina.
- For extra flavour: Add a small spoonful of tomato paste when cooking the onions.
Traditional Italian Variation
In many Italian households, pasta e patate is prepared with a little tomato paste, giving it a beautiful golden-orange colour.
You can also add a little celery and carrot to the onion for a traditional Italian flavour base.
From Chaos to Comfort — Family Kitchen Tip
This is one of those meals that proves you don’t need fancy ingredients to make something delicious.
A few potatoes, a handful of pasta, and a little Parmesan can turn into a comforting homemade meal that the whole family enjoys.
