Pastina Girl Dinner

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This is possibly the easiest dinner known to man, requires the most minimal chopping, and is so modifiable. I suggest using smaller pastas like orzo, Ditalini, or Stelline, just so it cooks faster, but I’ve used penne before and it was still delicious.

The only chopping required is onion or shallot and some garlic. If you’re a believer in jarlic, that will work just fine. I would mince a little less than half a shallot or a slice of onion. That’s it, hard part over.

Heat a pan on medium, add some olive oil, and let your onion/shallot cook. Once they’re translucent or have started to brown, add in the garlic. Sit until fragrant. Then add in your dry pasta. Toss in the oil with the onion and garlic until the onion and garlic are coated. Season with salt and pepper. Then add about twice as much chicken broth as pasta, stir, and bring it down to a simmer

While it’s simmering, you’ll want to make sure the pasta isn’t sticking to the pan, so occasional stirring is suggested. Once the chicken broth has been absorbed, try a noodle. If it’s not cooked through yet, add some more chicken broth and repeat.

Once your pasta noodles have been cooked, add a tab of butter and a good shake of parm, then mix in. The parm should be able to melt a good amount.

If you are a protein-conscious person, I’m sure this would be great as a side to chicken. If you’re not, enjoy your adult-ified buttered noodles.

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Ingredients:

• Ditalini or any pastina

• White onion or shallot, diced

• Garlic, minced

• Chicken broth

• Butter

• Parm

• s&p

Directions:

• Dice one slice of an onion and mince one clove of garlic. Chop as well as you feel.

• Sauté the onion on medium heat in olive oil. When translucent, add the garlic.

• Once the garlic is fragrant, add the pasta and slightly toast it with the onions and garlic

• Add enough chicken broth to cover all pasta, season to taste, and bring down to a lower temp. Stir intermittently so the pasta doesn’t burn.

• Once the chicken broth is absorbed, try a noodle to see if it’s cooked through. If not, add more chicken broth as needed. Adding too much is fine, just makes saucier pasta.

• Once the chicken broth is absorbed, add a pad of butter and a heavy sprinkle of parm, mix, and enjoy.