![]() ![]() Cook, stirring often, until the liquid is almost fully absorbed and the pasta is al dente, 16 to 18 minutes. Stir in the ground saffron, followed by the water, cream, pasta, and 2 heavy pinches of salt. Stir in the tomatoes and cook, stirring often until they begin to burst, about 5 minutes. Add the garlic and onions with a heavy pinch each of salt and crushed red pepper and cook until softened, 4 to 5 minutes. ![]() ONE POT GOLDEN TOMATO & SAFFRON PASTA!!! Took my sungold saffron tomato sauce and turned into a one-pot pasta with broken lasagna noodles and it’s maybe my new favorite summer pasta of all time? So easy yet tasted like you tried!!!! One-Pot Sungold Saffron Pasta 2 tablespoons unsalted butter 2 tablespoons olive oil 4 garlic cloves, roughly chopped 1 medium yellow onion, finely chopped Kosher salt and crushed red pepper 2 pounds sungold or golden cherry tomatoes 1/4 teaspoon saffron threads, finely ground with a mortar and pestle 4 cups water 1/3 cup heavy cream 1 pound dried pasta, such as broken lasagna noodles 1/2 cup finely grated parm 1/2 cup roughly torn basil leaves In a medium pot or Dutch oven, heat the butter and oil over medium-high heat.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |