Yellow Tomato & Saffron Pasta

with Parmesan Cheese

25 MIN

2 Servings

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From the Test Kitchen

We’re giving the sauce for this pasta a few sophisticated twists: a pinch of saffron for complex flavor and specialty yellow tomatoes for gorgeous sunny color. Bursts of flavor from briny capers and hot red pepper flakes add even more Italian-style flare to the dish.

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Nutrition

PER SERVING
Calories

510 Cals (est.)

View Full Nutrition

fresh

ingredients

6 oz Lumaca Rigata Pasta
1 14-Ounce Can Whole Peeled Yellow Tomatoes
2 cloves Garlic
4 oz Sweet Peppers
2 Tbsps Butter
1 Tbsp Capers
1 pinch Saffron
¼ tsp Crushed Red Pepper Flakes
¼ cup Grated Parmesan Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the peppers; cut off and discard the stems, then remove the cores. Halve the peppers lengthwise; thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Place the tomatoes in a bowl; gently break apart with your hands.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly.

3 Make the sauce:

While the pasta cooks, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly softened. Add the sliced peppers, chopped capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the tomatoes (carefully, as the liquid may splatter) and saffron. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly thickened. Turn off the heat.

4 Finish & serve your dish:

Add the cooked pasta and butter to the pan of sauce. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the butter is melted and the pasta is thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!