Creamy Saffron and Basil Pasta

This recipe is the first for my blog. Though I can no longer remember where I found the recipe (I have a feeling it is a Swiss recipe from the Canton of Tessin), I believe the original used zucchini blossoms instead of basil.

More than just a simple cream sauce, this sauce is made unique through the additions of saffron and generous amounts of fresh basil. It’s rich and warming, yet at the same time aromatic and fresh. One of the first dishes I ever adapted, it remains one of my all time favorites to make!

Serves 4.

Enjoy!

Creamy Saffron and Basil Pasta

Ingredients

1 cup water

1 medium onion, finely chopped

2 cloves garlic, finely chopped

olive oil, for frying

1-2 large handfuls basil, sliced chiffonade

a pinch of saffron

1 cup heavy cream

salt and pepper, to taste

16 oz pasta of your choice

grated parmesan cheese, to serve

Directions

1. Boil the water for the pasta.

2. Fry the onion and garlic in a little olive oil until lightly browned.

3. Pour in the water and allow to come to a simmer and reduce by one-third.

4. Add the basil and let cook down for 30 seconds to 1 minute.

5. Stir in the saffron.

6. Pour in the cream and then add a little salt and pepper to taste.

7. Allow to simmer slowly and thicken. (Tip: add a little grated parmesan to speed up the thickening process.)

8. Serve over pasta cooked al dente, and serve with grated parmesan cheese.

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