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
- 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
- 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.
- 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.
- Pour in the chicken broth, saffron threads, and tomatoes. Cover and cook for about 10 minutes, or until the skin on the tomatoes bursts.
- Lightly mash the tomatoes with a potato masher. Add the cooked and drained pasta, fresh herbs, and parmesan. Stir well.
- Season to taste with salt and pepper.
This goes very well with garlic bread! 🙂