Saffron Malloreddus With Peas And Tomato Recipe

Cooking Directions

• STEP 1.In a large pot, bring salted water to a boil and cook the malloreddus pasta until al dente.
• STEP 2.In a separate pan, heat olive oil and sauté garlic until fragrant. Add the peas and cook until tender.
• STEP 3.Add the tomato sauce, saffron, salt, and pepper to the pan. Simmer for a few minutes to allow the flavors to meld together.
• STEP 4.Drain the cooked pasta and add it to the pan with the sauce. Toss well to coat the pasta evenly.
• STEP 5.Serve the saffron malloreddus with peas and tomato hot, garnished with grated cheese and fresh parsley.

Cooking Tips

• To make the malloreddus pasta, you can use a traditional pasta maker or shape the pasta by hand.
• If you don't have saffron, you can substitute it with turmeric for a similar color and flavor.
• For added richness, you can stir in a tablespoon of butter at the end of cooking.
• This dish pairs well with a crisp white wine, such as Vermentino or Sauvignon Blanc.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the saffron malloreddus in a pan with a splash of water or broth to prevent it from drying out.
• Garnish with additional grated cheese and parsley before serving.