About the Recipe
As you prepare this aromatic dish you will fill your kitchen with the Saffron's magic as it blooms in hot water. Those aromas transfer to the pasta and elevate this easy recipe to a high end restaurant quality meal in minutes.
Ingredients
⅔ tsp. Saffron threads
4 tbsp Olive Oil
3 cloves garlic, smashed
2, 14 oz cans Strianese Pomodorini - Cherry Tomatoes
½ cup heavy cream
1lb Etto pasta (Trombe)
1 tbsp salt
5 tbsp unsalted butter
Pecorino Romano Cheese to taste
Preparation
Step 1
In a quarter cup of hot water add saffron threads and allow to bloom until water has colored. Set aside
Step 2
In a large skillet, heat olive oil over medium heat. Add smashed garlic cloves and saute until beginning to brown, just long enough to season the oil. Strain garlic from oil, leaving oil in the skillet
Step 3
Add cherry tomatoes to the skillet and cook until reduced slightly, breaking them up into a chunky sauce. Add cream and reserved saffron threads, along with the liquid and bring to a gentle simmer
Step 4
Meanwhile, Bring 4 quarts water to a boil salted with 1tbsp kosher salt. Cook Trombe pasta according to directions on box until al dente. Drain pasta, reserving 1-2 cups of cooking water. Add pasta to the skillet along with the butter. Stir to combine pasta with sauce, adding just enough cooking water to form a creamy sauce.
Step 5
Divide into bowls and finish with Pecorino Romano
