Tomato and saffron pasta salad

• Produce

  • 10 Basil, leaves
  • 5 tbsp Flat-leaf parsley
  • 2 Garlic cloves

• Pasta & Grains

  • 250 g Spaghetti or short pasta

• Baking & Spices

  • 1 large pinch Saffron threads

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Oils & Vinegars

  • 1 cup Olive oil

• Bread & Baked Goods

  • 1 cup Breadcrumbs, fine

• Dairy

  • 1 Parmesan, grated

• Other

  • Pangrattato
  • 1 kg Very ripe roma (plum or vine-ripened tomatoes

Found on nonnascooking.com

Description

Directions

• For the pangrattato, heat the olive oil in small frying pan over medium heat for 1 minute. Add the breadcrumbs and stir for 2 minutes, or until golden. Stir through the parsley. Set aside.
• Remove and discard the eye of the tomatoes, then finely dice, keeping as much of the juice and seeds as possible.
• Transfer the tomatoes to a bowl, then add the garlic, saffron, olive oil, parsley and basil. Season generously with salt and pepper. Cover with plastic film and leave the sauce in the fridge for at least 1 hour to allow the flavours to develop (you can prepare this 4–5 hours in advance if you like).
• Cook the pasta in a large pan of salted boiling water until al dente, following the packet instructions.
• Drain the pasta and transfer to a serving bowl. Pour over the tomato saffron sauce, mix well and sprinkle with pangrattato and parmesan, if using.
• Serve warm or at room temperature.