Fine tagliatelle with sharp but rich cherry tomato and saffron fondue.
Finely slice the onions, crush the garlic into a paste and pick the thyme. Cook in a hot pan until the onion becomes golden in colour. Add in the saffron and the sugar and cook for a further few minutes until the onions start to caramelise and turn yellow with the saffron. Add the tomatoes and the wine and cook for a further 5 minutes until the tomatoes start to break down but still hold their shape and the sauce starts to thicken. Grate the parmesan and finely slice the basil.
Bring a large pan of water to the boil and cook the pasta for 1-2 minutes, drain and add to the sauce. Top with the sliced basil and season to taste.
Place a neat pile in a bowl and sprinkle with plenty of parmesan.
«Always cook fresh pasta for a very small amount of time to keep the pasta aldente, or slightly hard in the middle.»