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Tagliatelle with tomatoes and saffron fondue Recipe

Fine tagliatelle with sharp but rich cherry tomato and saffron fondue.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5
Pour people
  • Fine tagliatelle : 750 g
  • Onion(s) : 2 whole
  • Garlic clove(s) : 2 whole
  • Thyme sprig(s) : 6 whole
  • Saffron thread(s) : 3 pinch(es)
  • Demerara sugar : 30 g
  • Dry white wine : 100 ml
  • Basil : 0.5 bunch
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Parmesan : 50 g
  • ETAPE 1

    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.

  • ETAPE 2

    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.

  • ETAPE 3

    Place a neat pile in a bowl and sprinkle with plenty of parmesan.

Chef's tip

«Always cook fresh pasta for a very small amount of time to keep the pasta aldente, or slightly hard in the middle.»

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