About the recipe

As you prepare this aromatic dish you will fill your kitchen with the Saffron's magic as it blooms in hot water. Those aromas transfer to the pasta and elevate this easy recipe to a high end restaurant quality meal in minutes.

Ingredients

⅔ tsp. Saffron threads
4 tbsp Olive Oil
3 cloves garlic, smashed
2, 14 oz cans Strianese Pomodorini - Cherry Tomatoes
½ cup heavy cream
1lb Etto pasta (Trombe)
1 tbsp salt
5 tbsp unsalted butter
Pecorino Romano Cheese to taste

Tomato Saffron Sauce & Trombe Recipe Kit

Preparation

In a medium size bowl mix tuna with minced garlic, Italian seasoning, lemon juice, salt and pepper.
In a separate bowl, mix the breadcrumbs with olive oil, red pepper flakes, salt, pepper. Lightly toast in an oven or toaster oven. Set aside.
In a medium saucepan, heat olive oil over medium heat. Add tuna mixture to the pan and saute for 5 minutes. Then add capers and cherry tomatoes.
Meanwhile, Bring 4 quarts of water to a boil salted with 1 tbsp kosher salt.
Cook Mezzi Rigatoni pasta according to directions on the box. Transfer the pasta with a slotted spoon to the sauce pan and mix. Add fresh parsley and toss.
Plate the pasta and add breadcrumb mixture to top. Buon Appetito!

Trombe with Creamy Saffron Tomato Sauce

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