Directions
- 1Add 3 tablespoons of olive oil to a pot.
- 2Add 1 chopped onion and 6 minced garlic cloves.
- 3Add 1/4 teaspoon of crushed red pepper.
- 4Cook until soft and lightly golden.
- 5Add 3 pints of sun gold cherry tomatoes.
- 6Season with salt and pepper.
- 7Cook until skins blister and tomatoes are juicy.
- 8Grind a big pinch of saffron and dissolve in 1/2 cup of boiling water.
- 9Add saffron mixture to the pot.
- 10Simmer for 10 minutes, then blend until smooth.
- 11Stir in 1/2 cup of heavy cream.
- 12Add 1 pound of cooked radiatori pasta and stir.
- 13Finish with parmesan cheese.
Ingredients
- 3 tablespoons olive oil
- 1 onion
- 6 cloves garlic
- 0.25 teaspoon crushed red pepper
- 3 pints sun gold cherry tomatoes
- 1 big pinch salt
- 1 big pinch pepper
- 1 big pinch saffron
- 0.5 cup boiling water
- 0.5 cup heavy cream
- 1 pound radiatori pasta
- 1 portion parmesan cheese
Equipment
potwooden spoonblendergrater
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