Spaghetti with saffron and basil
Servings: 6
A unique and colourful dish for a summer table: spaghetti with saffron.
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Ingredients
- 0,3 gr Saffron
- 4 tablespoon Olive oil
- 500 gr Spaghetti
- 200 gr Ricotta
- 1 bunch Basil
- Salt
- Pepper
Instructions
- Prepare your saffron by crushing about a tenth of a gram into powder.
- Remove the leaves from the basil, tie the stems into a bunch, and put them in a pan of boiling salted water with a dash of olive oil. Cook the pasta al dente. (You can also add a little saffron, diluted the day before in cold water, at the end of cooking).
- In the meantime, chop the basil, reserving a few leaves for decoration, crush the ricotta with a fork, and mix in olive oil, saffron, salt and pepper.
- When the pasta is cooked, drain it, put it in a hot dish, pour in the saffron ricotta and the chopped basil. Mix, and serve after decorating with the preserved leaves.