Saffron noodles (2)
Instructions
Carve the bottom cap of the tomatoes with a cross-cutting, then heat for one minute in boiling water, then take away the peel and seeds and cut into pieces.
Private flowers of pistilli and grossly spezzettateli.
Finely chop the garlic with the onion, then let it cook for 4-5 minutes in a pan with 3 tablespoons of olive oil and herbs.
Add the flowers and simmer again for 3-4 minutes.
Then add the tomatoes, saffron, dissolved in a tablespoon of water and pepper to taste and continue cooking for 10 minutes, focus by salting almost at the end of cooking.
Boil spaghetti in boiling salted water until al dente, drain, toss with the sauce and serve immediately very hot.
Ingredients and dosing for 4 persons
- 350 g of type pasta spaghetti
- 250 g of perini tomatoes ripe
- 30 pumpkin flowers
- 1 sachet of saffron
- 1 tablespoon of chopped basil
- 2 tablespoons of chopped parsley
- 1 clove of young garlic
- 1 onion
- Olive oil extra virgin
- Salt
- Pepper