Pastina in Brodo (Italian Penicillin)
Nonna’s penicillin, enriched: a whole head of garlic simmers in the broth until sweet and mild, then gets mashed right back in.
- Makes4 servings
- Cook Time40 minutes
This soothing Italian soup, also known as nonna’s penicillin, is sometimes as simple as pasta cooked in broth, ladled into bowls and finished with Parmesan and olive oil. Our iteration is fragrant and flavorful with a head of garlic simmered in the liquid until sweet and mild. Pastina is not a specific type of pasta but a category of tiny shapes. Stelline (little stars) or acini di pepe (peppercorn-sized beads) are good choices.
Don’t forget to remove the rosemary sprig before adding the pasta. If left in, the stirring and continued simmering will cause some of the leaves—which aren’t pleasing to eat—to break free of the sprig.
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