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Cook pastina according to package directions, set aside.
In a large pan on medium heat, add in olive oil.
Add in your sliced garlic and fry for about 1 minute until fragrant. Remove about 10 slices of crispy garlic and set aside to use for garnish.
To the pan, add in the red pepper flakes and butter. Cook for about 2 minutes, or until the garlic becomes golden brown.
Next, add in the tomato paste and mix well with the garlic and red pepper. Allow the tomato paste to fry for a bit to bring out more of the tomato flavor, about 1 minute.
Then mix in the miso paste to combine. Add in the chicken broth and mix together. Bring to a light simmer, for about 5-7 minutes.
Add in ½ a pound of pastina and cook for about 12 minutes or until al dente. Be sure to mix regularly to ensure the pastina does not burn on the bottom of your pot.
Once the pastina reaches desired texture, add in ½ a cup of Parmesan cheese and stir to combine.
Serve immediately with more Parmesan cheese, fried garlic chips, and chopped chives.
Enjoy!