Originally uploaded by heyclaire
Here it was another night when the hubby & I had eaten a very late lunch. Secretly, I thought I’d be getting away with not having to make supper. But, right around 8:30 pm we both got hungry. My considerate husband said he’d be satisfied with cereal, but I felt too guilty having him do that. Especially since he had gone to the store for me earlier in the day. *sigh I really must do something about those darn guilt pangs!
Anyway, I hadn’t had a dish of pastina in over a year. It’s a fairly light meal and so I thought it would be good for a late supper. But, I wanted it to be a little different than my usual way of making it which is just to cook the pastina in salted boiling water and after most of the water is absorbed, add a raw, beaten egg and cook in the pastina and then eat it with some grated cheese.
So, I figured I’d cook the egg first. And, just to make it more interesting ( thereby easing the guilt a bit! ), I decided to cook the egg as a flavor-filled omelette. Inspiration!
1 box ( 1 lb. ) pastina
2 eggs, beaten
2 TBSP. dried parsley flakes
1 can ( 14 1/2 oz. ) diced tomatoes
1 can ( 15 oz. ) tomato sauce
1 tsp. garlic powder
salt and pepper, to taste
grated cheese, for garnish
Add pastina to about 1 quart to 1 1/2 quarts boiling, salted water and cook until done; about 5 or 6 minutes. Simmer over low flame until most of the water is absorbed. Then add the diced tomatoes and tomato sauce and seasonings. Shut off heat and stir all together.
Meanwhile, beat the eggs and season with salt and pepper and parsley flakes. Fry as an omelette in a frying pan with a little oil ( or butter, if you prefer ). Cut the omelette into about 1/2 inch pieces and add to the pastina. Stir everything together and sprinkle top with grated cheese.
Pretty and pretty good and fast!!