Saffron and tomato for me is a perfect match.
Add some black olives, salty pecorino cheese and there you have a tasty pasta dish.
INGREDIENTS (serve 2 pp)
150 gr saffron cavatelli (see recipe here)
1 tin San Marzano tomatoes
2 garlic cloves
Parsley stalks
Parsley leaves, roughly chopped
1/2 cup pitted olives
Pecorino
Extra virgin olive oil
Salt
METHOD
Bring a large pot of salted water to boil, pour your pasta in and cook it till al dente (about 5-6 minutes).
Heat oil in a saucepan over medium heat. Add garlic and parsley stalks, cook until golden. once the garlic riches the golden colour, remove it as well as the parsley stalks. This process gives the oil a beautiful flavour.
Pour the tinned tomatoes into a bowl and break them up with your hand.
Then add the tomatoes to the oil, bring to a boil and reduce the heat to low.
Add olives, 2 ladles of pasta water and let it simmer for 20-25 minutes or until the sauce has thickened slightly. Taste for seasoning.
Drain the cooked pasta and add it to the sauce followed by the chopped parsley.
Toss it well until the pasta is nicely coated with the sauce.
Serve it with a generous amount of freshly grated pecorino on top.
Davide
