Spaghetti Tomato and Saffron

Here is a recipe that combines the tradition of spaghetti with tomato with the exotic scent of saffron, for a touch of originality.

Ingredients

• 320 g of spaghetti
• 400 g of peeled tomatoes or tomato puree
• 1 packet of saffron powder
• 2 cloves of garlic
• 4 tablespoons of extra virgin olive oil
• A bunch of fresh basil
• Salt to taste
• Black pepper to taste (optional)
• grated Parmesan cheese to serve (optional)

Preparation

1. In a large pan, fry the garlic cloves in extra virgin olive oil until they turn golden. Remove the garlic from the pan if you prefer a more delicate flavor.
2. Add the peeled tomatoes to the pan and crush them slightly with a wooden spoon to break them up. If using tomato puree, pour it directly into the pan.
3. Dilute the saffron packet in a couple of tablespoons of hot water and pour the mixture into the pan with the tomato.
4. Cook on medium-low heat for about 15-20 minutes until the sauce reduces and thickens. Adjust the salt and, if you like, the pepper.
5. While the sauce is cooking, bring a pot of salted water to a boil and cook the spaghetti following the timing instructions for al dente.
6. Drain the spaghetti and transfer to the pan with the tomato and saffron sauce. Stir well to combine the spaghetti with the sauce.
7. Plate the spaghetti and garnish with a bunch of fresh basil. If desired, sprinkle with grated Parmesan cheese before serving.

Note:

Saffron, an intense and aromatic spice, combines perfectly with the simplicity of the tomato for a surprising result. This dish offers a contrast of colors and flavors that will bring a gust of freshness to your table. Spaghetti with tomato and saffron also pairs well with a glass of light and sparkling white wine, such as Prosecco or Pinot Grigio, to balance the saffron’s intense flavor.