Pasta with saffron-tomato coconut milk
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Tomatoes |
| 8 | ounces | Fettucine or other pasta |
| 2 | teaspoons | Vegetable oil |
| 1 | Garlic clove finely minced | |
| 6 | Saffron threads; OR... Powdered saffron | |
| ¼ | teaspoon | Grated lemon peel |
| 1 | cup | Coconut milk (\"lite\" is OK) |
| ¼ | teaspoon | Salt |
| Freshly ground black pepper | ||
| Fresh basil leaves | ||
Directions
Bring a pot of water to a boil (enough to cook the pasta). Before adding the pasta, drop the tomatoes into the boiling water for a few seconds to loosen skins. Remove tomatoes and set aside; put pasta into boiling water and cook until tender. Drain thoroughly and keep hot while you prepare sauce.
For sauce: Peel skins from tomatoes. Cut peeled tomatoes into wedges and remove seeds. Discard skins and seeds. Chop tomatoes finely.
In a heavy skillet or saucepan, heat oil over moderately-high heat.
Add tomatoes, garlic and saffron to hot oil and stir constantly until most of the liquid has evaporated and mixture is reduced by about half. Stir in coconut milk and lemon peel, and season with salt and pepper. Simmer gently a couple of minutes, until sauce is heated through and flavors have blended.
Serve sauce ladled over hot pasta, garnished with a generous amount of thinly sliced fresh basil. Pass peppermill separately at table, if desired.
Copyright 1995 Karen Mintzias
Submitted By KAREN MINTZIAS On 05-28-95