We use cookies to help this site deliver the best possible experience.   Remove this notice.

Tagliatelle with tomatoes and saffron fondue Recipe

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

  • Preparation
    10mins
  • Cooking time
    15mins
  • Rest time
    5mins
Rate this recipe
(10 votes) 4.5/5
Ingredients
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
Method
  • 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.»

Similar recipes in this theme