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Full Online Book HomeLearning KitchenPasta And Pastasauces - Tomato Saffron Sauce
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Pasta And Pastasauces - Tomato Saffron Sauce Post by :allink13 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2712

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Pasta And Pastasauces - Tomato Saffron Sauce

1 lb. dried pasta -- favorite shape

Tomato-Saffron Sauce:
1/2 lb. plum tomatoes
2 tbsp. pure olive oil -- + 1 tsp for rubbing
1/2 small onion -- minced
1/2 small clove garlic -- or 1-1/2 tsp. mince
1/8 tsp. saffron threads -- crumbled
1/4 tsp. freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 tsp. kosher salt -- or other coarse salt

Place a large pot of water on to boil. When it comes to a boil, throw in some salt and then the pasta. Cook according to package directions.

Start the sauce 15 minutes before pasta is ready (while water is beginning to boil or you can do the first step earlier in the day, if desired).

Preheat the oven to 350°F.

Rub the tomatoes with the 1 tsp. of pure olive oil and arrange the tomatoes on a baking sheet. Roast them until the skins begin to split, but the tomatoes do not collapse completely, about 15 minutes. Remove the baking sheet from the oven. Let the tomatoes cool, then peel, seed, and crush them with a fork or a whisk; you should have about 1-1/4 cups of pulp.

Heat a small, nonreactive saucepan over medium heat. Add the 2 tbsp. pure olive oil and heat it, about 1 minute.Reduce the heat to low, then add the onion and garlic and cook, stirring, for about 30 seconds.

Add the saffron and pepper to the pan and cook, stirring, for 1 minute longer to release the saffron's flavor. Add the crushed tomatoes and cook for 2 minutes.

Place the mixture in a blender or food processor or leave it in the pan (off the stove) and use a hand-held blender. Puree the sauce. With the machine running, add the extra virgin olive oil in a thin stream. Add the salt. Serve warm. The sauce can be refrigerated, covered, for up to 1 day.

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3 T. olive oil 4 cloves garlic, sliced 1/4 tsp. salt pinch of red pepper flakes 1/4 cup fresh basil, chopped or chiffonade 1 large can (28 oz.) plum tomatoes Squeeze juice out of tomatoes, but save the juice in case you have to add some back to the sauce if it cooks down too dry. Put olive oil in large skillet and add garlic; saute just briefly and add the squeezed tomatoes, salt and red pepper flakes. Cook til bubbly, adding some juice from the tomatoes if it becomes too dry. Add the fresh basil just before removing from heat.

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1 tbsp. olive oil 1/2 cup onion -- chopped 2 cloves garlic -- minced 1 (14 oz.) can diced tomatoes -- undrained 1/2 cup chicken broth -- or homemade stock 8 fresh basil leaves 2 tbsp. unsalted butter -- cut in small cubes salt and pepper Parmesan cheese -- freshly grated In a medium saucepan, heat the oil over medium-high heat. Saute the onion until just wilted, 4 minutes. Add garlic and cook for 1 minute longer. Stir in tomatoes. Cook for 3 minutes. Pour in chicken broth, reduce heat and cook until sauce thickens, 15 minutes. Cut basil leaves in