Photos and textual content with permission from Eat Like A Sardinian by Francesco Mattana, pictures by Dave Brown. Revealed by Murdoch Books.
After we requested chef Francesco Mattana which recipe in his debut cookbook finest represents who he’s as a chef immediately, we had been bracing for one thing we’d want three journeys to the specialty retailer for. As a substitute, he gave us Spaghetti al Pomodoro e Zafferano. Seems the chef whose viral Spaghetti al Pomodoro launched tens of millions of individuals to his cooking nonetheless believes the only plate on the desk is usually the perfect one, he simply added a pinch of saffron and referred to as it a day.
As Francesco informed us in our Within the Kitchen interview, that saffron is doing loads of quiet, lovely work right here, lending the sauce an aroma that makes the entire dish really feel a bit of extra particular with out asking any extra of you within the kitchen. It’s the recipe he constructed for the nights you don’t really feel like cooking however nonetheless need dinner to style such as you tried, proof that good method and a brief ingredient listing aren’t mutually unique.
A couple of good tomatoes, a pinch of saffron and nice olive oil are actually all you want.
Serves 2
2 to three tablespoons olive oil, plus additional for drizzling 1 massive garlic clove, flippantly crushed 500g (1lb 2oz) candy child plum tomatoes, halved 10g (1/3oz) basil, leaves picked, plus additional for garnish 100ml (scant 1/2 cup) water 200g (7oz) spaghetti 1/2 teaspoon floor saffron 25g (1oz) pecorino or Grana Padano cheese, grated, plus additional to serve
Convey a big saucepan of water to the boil, able to cook dinner the pasta.
Warmth the oil in a big frying pan or saucepan over a medium warmth. Add the garlic and cook dinner for 1 to 2 minutes. Make sure the garlic infuses the oil however doesn’t burn.
Add the tomatoes and season with an excellent pinch of salt. Stir in half of the torn basil leaves and cook dinner for two minutes.
Add the water to assist the tomatoes soften, then cowl the pan and let the sauce simmer for 10 minutes, stirring sometimes, till the tomatoes have damaged right down to create a chunky sauce.
Whereas the sauce is simmering, salt the boiling water and cook dinner the spaghetti in line with the packet directions, or till al dente.
When the pasta is sort of prepared, take away the garlic clove from the sauce, place it on a board and mash it right into a purée, then place it again within the sauce. Add the saffron, stir nicely and cook dinner for an extra 2 minutes.
Use tongs to switch the spaghetti to the pan with the sauce. Enhance the warmth to medium excessive and toss the spaghetti within the sauce to coat it evenly. If the sauce is just too thick, add a splash of the pasta water to loosen it. Take away the pan from the warmth, sprinkle over the cheese and the remaining basil, then drizzle with oil and stir nicely as soon as extra.
Serve the spaghetti immediately with extra cheese and basil, if desired.
TOP TIP You too can mix the sauce till easy after including the saffron if you happen to favor a velvety tomato sauce.
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