Simple
pasta is my life! I just can’t seem to get enough of it.
This
pasta has so much amazing flavor. The slight heat from the chilies with the
garlic and tomatoes is amazing.
What
you need,
1
lb. spaghetti
1
cup chicken stock
1
pinch saffron
¼
cup extra virgin olive oil
2
Fresno chilies
4
cloves garlic, sliced thinly
2
pints cherry tomatoes
½
cup Fresh chopped parsley
Parmesan
Cheese
Cook
the spaghetti in a large pot of salted boiling water according to package
directions.
Drain,
reserving ½ cup of the cooking water.
In
a small pot combine the chicken stock and the saffron. Bring it to a boil over
medium high heat, then turn off the heat and keep it warm.
In
a large skillet heat the olive oil over medium heat. Stir in the chilies and
garlic. Cook for 1-2 minutes until just fragrant. Add the tomatoes and saffron
infused chicken stock to the pan. Cover with a tight fitting lid and let it cook for about 10
minutes until the tomatoes start to burst open.
Once
the tomatoes are cooked you can use a potato masher to gently press them a
little to make a sauce. I left some whole as well.
Stir
in the parsley and toss the cooked pasted with the sauce.
Stir
in a handful of the Parmesan cheese.
Thin
the sauce with the reserved pasta water if needed, I didn’t find it needed any.
Serve
with more cheese.
I
LOVED this meal. Pasta fills my heart with joy! I think I was Italian
in a former life!!
Jen
Recipe
from Rachel Ray Magazine
No comments:
Post a Comment