What
you need,
1
lb. spaghetti
1
cup chicken stock
1
pinch saffron
¼
cup extra virgin olive oil
2
Fresno chilies
4
cloves garlic, sliced thinly
2
pints cherry tomatoes
½
cup Fresh chopped parsley
Parmesan
Cheese for garnish
Cook
the spaghetti in a large pot of salted boiling water according to package
directions.
Drain,
reserving ½ cup of the cooking water.
In
a small pot combine the chicken stock and the saffron. Bring it to a boil over
medium high heat, then turn off the heat and keep it warm.
In
a large skillet heat the olive oil over medium heat. Stir in the chilies and
garlic. Cook for 1-2 minutes until just fragrant. Add the tomatoes and saffron
infused chicken stock to the pan. Cover with a tight fitting lid and let it cook for about 10
minutes until the tomatoes start to burst open.
Once
the tomatoes are cooked you can use a potato masher to gently press them a
little to make a sauce. I left some whole as well.
Stir
in the parsley and toss the cooked pasted into the sauce.
Stir
in a handful of the Parmesan cheese.
Thin
the sauce with the reserved pasta water if needed, I didn’t find it needed any.
Serve
with more cheese.
Jen of My Tiny Oven
