Tomato Saffron Spaghetti

I made this for lunch today.  It was AMAZING!  I just couldn’t wait to share it with you!

This recipe is based on the “Venetian-Style Spaghetti all’Arrabbiata” in the September issue of Every Day with Rachael Ray.  I changed some things.  I didn’t have garlic cloves to slice, so I used my Garden Gourmet crushed garlic. Also, I’m not a huge fan of spicy pasta sauce, so I omitted the fresno chiles and used a small pinch of red pepper flakes instead.  I also added fresh basil.  The results are hearty, comforting, and GORGEOUS!

Tomato Saffron Spaghetti

Click HERE for the printer friendly version

  • 1 lb spaghetti
  • 2 Tbsp olive oil
  • 1/2 cup diced onion
  • 1 Tbsp minced garlic
  • pinch red pepper flakes
  • 1 cup chicken stock
  • pinch saffron threads
  • 2 pints cherry tomatoes, washed
  • 1/2 cup chopped parsley
  • 1/2 cup chopped fresh basil
  • 1 cup freshly grated parmesan
  • salt and pepper
  1. Bring about 4 quarts of water to a boil in a large pot.  Salt the water, then add the spaghetti.  Cook according to package directions, drain.
  2. While waiting for the water to boil, heat olive oil in another large pot over medium heat.  Add onion and cook, stirring often, until soft (about 5 minutes).  Add the garlic and red pepper flakes.  Cook another 30 seconds, or until garlic is fragrant.
  3. Pour in the chicken broth, saffron threads, and tomatoes.  Cover and cook for about 10 minutes, or until the skin on the tomatoes bursts.
  4. Lightly mash the tomatoes with a potato masher.  Add the cooked and drained pasta, fresh herbs, and parmesan.  Stir well.
  5. Season to taste with salt and pepper.

This goes very well with garlic bread! 🙂

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