Spaghetti with Saffron Butter and Tomatoes
Wednesday, October 07, 2015
Okay, I know I said I wasn't doing the pasta thing for a while but there are always exceptions to be made. This was hands down one of the best things I've made for myself and it took all of 12 minutes to make it. You can quote me on that.
When you're using such a magical ingredient as saffron, you don't need to do much, so I guess I can't take the credit but I'm taking credit for you having new love affair if you take my advice and make this.
Yes, I know, saffron doesn't go on trees (it actually grows on flowers) but I give you my word, this is definitely worth the extra spending, and still more reasonable then going out to eat.
So ask yourself, do I have 10-15 minutes to spare? Do I have saffron in the house and if not, am I willing to get off my butt and get some? If you answer yes to any/all of these questions you're in for a treat.
Spaghetti with Saffron Butter
YOU WILL NEED:
SPAGHETTI FOR TWO (IN YOUR OPINION)
1 GENEROUS PINCH OF SAFFRON (A LITTLE LESS THAN A SACHET)
4 FRESH TOMATOES, DICED
3 TBSP BUTTER
1 TSP OLIVE OIL
SEA SALT AND PEPPER
On a low heat, melt the butter. Add the olive oil. Crush the saffron threads and mix them in with the butter and oil until it becomes a light yellow colour and it's very fragrant. Add a pinch of chilli flakes.
Cook your spaghetti according to instructions.
Meanwhile, add the diced tomatoes to the saffron butter and let the tomatoes soften, without stirring or squishing them for 10 minutes. Add a pinch of salt to the tomatoes.
When the spaghetti is cooked, stir the tomatoes a little to make sure they're softened but still in tact. Add a pinch of pepper and few more chilli flakes if needed.
Toss the spaghetti with the saffron butter and tomato mixture and top with a few teaspoons of parmesan.