细Cooking Magazine - November/December 2020

Yield:Yields about 2 cups.

Toss this saffron-scented sauce with pasta, stir it into steamed mussels or clams, or spoon it over sautéed or roasted fish, chicken, lamb, fennel, or cauliflower.

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3 Tbs. extra-virgin olive oil
一半的小黄洋葱，切碎（约1/2杯）
2个大丁香大蒜，横向切成薄片
30 threads saffron
捏碎红辣椒
28-oz. can whole peeled plum tomatoes (preferably San Marzano), drained and small diced (about 2 cups)
2 tsp. capers, rinsed and lightly chopped
1个小树枝新鲜百里香
捏糖
Kosher salt and freshly ground black pepper
1 Tbs. chopped fresh parsley

Nutritional Sample Size per 1/4 cup
Calories (kcal) : 80
Fat Calories (kcal): 45
Fat (g): 5
Saturated Fat (g): 0.5
Polyunsaturated Fat (g): 0.5
Monounsaturated Fat (g): 3.5
Cholesterol (mg): 0
Sodium (mg): 350
Carbohydrates (g): 7
Fiber (g): 2
蛋白质（G）：1

Preparation

Heat the oil in a 2-quart saucepan over medium heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes. Crumble the saffron into the pan and stir in the crushed pepper. Let cook for about 20 seconds and then add the tomatoes, capers, thyme, sugar, 1/2 tsp. salt, and several grinds of pepper. Simmer briskly, adjusting the heat as necessary and stirring occasionally, until the tomatoes are softened and the flavors melded, about 15 minutes. Discard the thyme sprig and stir in the parsley. Season to taste with salt and pepper.

(3 ratings) Read Reviews

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Reviews (3 reviews)

twood|11/04/2013

Flavorful and quick to prepare. A nice twist on pasta with tomato sauce. I will definitely make this again!
bayviewchef|05/12/2010

我在这道菜上添加了茄子，用大骰子切成大小切割，腌制和蒸。我将茄子添加到酱汁中并加热。藏红花真正将其放在顶部！太棒了，我会一遍又一遍地做到。
Nac611|07/06/2008

Flavorful, quick to prepare, a real departure from run of the mill pasta sauces...this recipe is a week night favorite of mine. The recipe gave me confidence to start using and experimenting with saffron...