Ingredients:

  • 1 tbsp (14g) extra-virgin olive oil
  • 1 medium (110g) shallot, finely minced
  • 3 cloves (9g) garlic, minced
  • 2 tbsp (32g) tomato paste
  • 4 cups (950ml) low-sodium vegetable or chicken broth
  • 1 can (15 oz / 425g) crushed tomatoes or tomato purée
  • ½ tsp (3g) dried oregano
  • ¼ tsp (1g) red pepper flakes
  • 1 cup (150g) pastina or stelline pasta
  • ¼ cup (60g) plain Greek yogurt
  • ½ cup (60g) freshly grated Parmesan cheese

Instructions:

  1. Heat olive oil in your pot over medium heat. Add the minced shallots and sauté for 3–4 minutes until translucent.
  2. Stir in the garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep mahogany color and smells nutty.
  3. Pour in the crushed tomatoes and vegetable broth, stirring constantly to incorporate the paste.
  4. Add the dried oregano and red pepper flakes. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes to allow the flavors to meld.
  5. Stir in the pastina. Cook, stirring frequently, for 8–10 minutes (or according to package directions) until the pasta is tender and the liquid has thickened.
  6. Remove from heat and stir in the Greek yogurt and freshly grated Parmesan cheese until melted and creamy. Garnish with fresh basil and season with salt and black pepper to taste.