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SideChef
Recipes
American
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!
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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!
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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 ...
http://www.ful-filled.com
40MINS
Total Time
$5.01
Cost Per Serving
Ingredients
Servings
4
us / metric
Fettuccine
1 lb
Fettuccine
or Spaghetti or Tagliatelle
Pasta & Sauce
Jumbo Scallops
12
Jumbo Scallops
up to 16, about 1 to 1.25 pounds
Kosher Salt
to taste
Kosher Salt
Butter
2 Tbsp
Butter
Olive Oil
2 Tbsp
Olive Oil
Society Garlic Blossom
2 Tbsp
Society Garlic Blossoms
for garnish
or Chives flowers or Basil leafs
Scallops & Garnish
Olive Oil
2 Tbsp
Olive Oil
Unsalted Butter
2 Tbsp
Unsalted Butter
Shallot
1
Large Shallot, finely chopped
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Saffron Threads
12
Saffron Threads
soaked in 1 Tbsp water for 2 hours
Cherry Tomato
3 cups
Cherry Tomatoes, halved
I used Sun Gold Tomatoes
Lemon
1
Lemon
1 tsp of zest
Kosher Salt
to taste
Kosher Salt
Nutrition Per Serving
VIEW ALL
Calories
873
Fat
28.5 g
Protein
41.5 g
Carbs
95.1 g
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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 ...
http://www.ful-filled.com

Author's Notes

I used Sun Gold Tomatoes.
Cooking InstructionsHide images
step 1
Cook Fettuccine (1 lb) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta water.
step 1 Cook Fettuccine (1 lb) 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 (3 cups) 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 (3 cups) 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).
Tags
American
Lunch
Date Night
Fish & Seafood
Dinner
Pasta
Shellfish
Summer
Vegetables
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