The whole point of this super simple recipe lies in the quality of the ingredients. Saffron can be prepared the day before, it will release even more flavor. Choose a good basil too, to balance the flavor of the saffron. For the rest, it's very simple, you just need to know how to cook pasta (and of course, you can also take other kinds of pasta, fusilli, penne and farfalle hold sauces particularly well!
Spaghetti with saffron and basil
- 0,3 gr Saffron
- 4 tablespoon Olive oil
- 500 gr Spaghetti
- 200 gr Ricotta
- 1 bunch Basil
- 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.