Pastina with Tomato Sauce

Method

1. Finely chop the onion.
2. Sauté the onion in olive oil with a pinch of salt, a touch of chili, and the basil stems until the onion is translucent.
3. Grate a garlic clove and add it to the pan.
4. Pour in the tomato passata, rinse the container with a little water, and add that water to the pan.
5. Optionally add a pinch of sugar.
6. Let the sauce simmer gently for 5 minutes.
7. Add the risoni pasta and cook it like a risotto, gradually adding hot broth as needed.
8. When the pasta is cooked, stir in grated Parmesan and a knob of butter to make it creamy.
9. Add a few basil leaves, adjust the consistency with a little more broth if desired.
10. Serve with an extra dusting of Parmesan.