Saffron Chili Tomato Pasta

14 INGREDIENTS • 8 STEPS • 40MINS

Saffron Chili Tomato Pasta

Recipe

Whether you are growing tomatoes in your garden or you have a chance to pick some up from a farmers market this summer, you are most definitely going to want to try this saffron chili tomato pasta. I know we will be eating it every time we have a hefty harvest from our tomato patch this summer!

Whether you are growing tomatoes in your garden or you have a chance to pick some up from a farmers market this summer, you are most definitely going to want to try this saffron chili tomato pasta. I know we will be eating it every time we have a hefty harvest from our tomato patch this summer!

Ful-Filled

Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

40MINS

Total Time

$5.01

Cost Per Serving

Ingredients

Servings

4

us / metric

455 g

Fettuccine

or Spaghetti or Tagliatelle

Pasta & Sauce

12

Jumbo Scallops

up to 16, about 1 to 1.25 pounds

to taste

2 Tbsp

2 Tbsp

2 Tbsp

Society Garlic Blossoms

for garnish

or Chives flowers or Basil leafs

Scallops & Garnish

2 Tbsp

2 Tbsp

Unsalted Butter

1

Large Shallot, finely chopped

1/2 tsp

Crushed Red Pepper Flakes

12

Saffron Threads

soaked in 1 Tbsp water for 2 hours

455 g

Cherry Tomatoes, halved

I used Sun Gold Tomatoes

1

1 tsp of zest

to taste

Nutrition Per Serving

VIEW ALL

Calories

873

Fat

28.5 g

Protein

41.5 g

Carbs

95.1 g

Ful-Filled

Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

Author's Notes

I used Sun Gold Tomatoes.

Cooking Instructions

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step 1

Cook Fettuccine (455 g) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta water.

step 1 Cook Fettuccine (455 g) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta water.

step 2

Meanwhile, heat Olive Oil (2 Tbsp) and Unsalted Butter (2 Tbsp) in a large skillet over medium heat. Cook Shallot (1) and Crushed Red Pepper Flakes (1/2 tsp) stirring often, until shallot is softened, about 4 minutes.

step 3

Add the soaked Saffron Threads (12) & Cherry Tomatoes (455 g) and cook, stirring often, until tomatoes are soft and start to release their juices, about 5-7 minutes.

step 3 Add the soaked Saffron Threads (12) & Cherry Tomatoes (455 g) and cook, stirring often, until tomatoes are soft and start to release their juices, about 5-7 minutes.

step 4

Add zest of the Lemon (1) & season sauce with Kosher Salt (to taste). Add pasta and 1/2 cup reserved pasta water. Cook, tossing constantly and adding more reserved pasta water as needed, until the sauce thickens and coats the pasta, about 2 minutes.

step 5

Remove the small side muscle from the Jumbo Scallops (12), rinse with cold water and thoroughly pat dry. Heat a 12-14 inch pan over high heat, add the Butter (2 Tbsp) and Olive Oil (2 Tbsp).

step 6

Season each side of the scallops with Kosher Salt (to taste). Once the butter & olive oil begins to smoke, gently add the scallops to the pan, making sure they are not touching each other.

step 7

Sear the scallops for 1 1/2 minutes on each side. The scallops should have a deep golden crust on each side.

step 8

Serve the pasta topped with scallops & garnish with Society Garlic Blossoms (2 Tbsp).

step 8 Serve the pasta topped with scallops & garnish with Society Garlic Blossoms (2 Tbsp).

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