posted by RisaG
* Exported from MasterCook *
Pasta with Tomato-Saffron Sauce
Recipe By : Risa Golding/Roger Hayot
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Dishes
Amount Measure Ingredient -- Preparation Method
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1 lb. dried pasta -- favorite shape
Tomato-Saffron Sauce:
1/2 lb. plum tomatoes
2 tbsp. pure olive oil -- + 1 tsp for rubbing
1/2 small onion -- minced
1/2 small clove garlic -- or 1-1/2 tsp. mince
1/8 tsp. saffron threads -- crumbled
1/4 tsp. freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 tsp. kosher salt -- or other coarse salt
Place a large pot of water on to boil. When it comes to a boil, throw in some salt and then the pasta. Cook according to package directions.
Start the sauce 15 minutes before pasta is ready (while water is beginning to boil or you can do the first step earlier in the day, if desired).
Preheat the oven to 350°F.
Rub the tomatoes with the 1 tsp. of pure olive oil and arrange the tomatoes on a baking sheet. Roast them until the skins begin to split, but the tomatoes do not collapse completely, about 15 minutes.
Remove the baking sheet from the oven. Let the tomatoes cool, then peel, seed, and crush them with a fork or a whisk; you should have about 1-1/4 cups of pulp.
Heat a small, nonreactive saucepan over medium heat. Add the 2 tbsp. pure olive oil and heat it, about 1 minute.
Reduce the heat to low, then add the onion and garlic and cook, stirring, for about 30 seconds.
Add the saffron and pepper to the pan and cook, stirring, for 1 minute longer to release the saffron's flavor. Add the crushed tomatoes and cook for 2 minutes.
Place the mixture in a blender or food processor or leave it in the pan (off the stove) and use a hand-held blender.
Puree the sauce. With the machine running, add the extra virgin olive oil in a thin stream. Add the salt. Serve warm. The sauce can be refrigerated, covered, for up to 1 day.