Spaghetti with Tomato-Saffron Sauce
- Makes4-6 servings
- Cook Time35 minutes
- 1
Milk Street Facebook Community member Clare Hardy of Durham, North Carolina takes a few pantry ingredients and makes an easy but elegant tomato sauce for pasta. She infuses allium-accented tomatoes with the one-of-kind fragrance and flavor of saffron, then enriches the sauce at the end with crème fraîche. Hardy uses finely chopped tomatoes sold in a carton (aseptic packaging); we found that canned crushed tomatoes have a similar texture and tend to be more widely available in supermarkets. The recipe below calls for spaghetti, but just about any pasta shape works nicely.
Don’t forget to bloom the saffron threads in ¼ cup of the reserved pasta water. This helps fully extract their flavor and aroma. Also, don’t substitute sour cream for the crème fraîche. Sour cream is lower in fat, so its taste and consistency are thinner, and it will break when heated.
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