Pasta with Saffron-Tomato Coconut Milk

[Guest guest]

Pasta with Saffron-Tomato Coconut Milk

Yield: 4 servings

 

3 large Tomatoes

8 oz Fettucine or other pasta (quinoa pasta would be delicious in this recipe!)

2 tsp Vegetable oil

1 Garlic clove; finely minced

6 Saffron threads -OR- 1 pinch Powdered saffron

1/4 tsp Grated lemon peel

1 cup Coconut milk ( " lite " is OK)

1/4 tsp Salt

Freshly ground black pepper, optional

Fresh basil leaves

 

Bring a pot of water to a boil (enough to cook the pasta). Before adding the

pasta, drop the tomatoes into the boiling water for a few seconds to loosen

skins.

 

Remove tomatoes and set aside; put pasta into boiling water and cook until

tender.

 

Drain thoroughly and keep hot while you prepare sauce.

 

For sauce: Peel skins from tomatoes. Cut peeled tomatoes into wedges and

remove seeds. Discard skins and seeds. Chop tomatoes finely.

 

In a heavy skillet or saucepan, heat oil over moderately-high heat.

 

Add tomatoes, garlic and saffron to hot oil and stir constantly until most

of the liquid has evaporated and mixture is reduced by about half.

 

Stir in coconut milk and lemon peel, and season with salt and pepper.

Simmer gently a couple of minutes, until sauce is heated through and

flavors have blended.

 

Serve sauce ladled over hot pasta, garnished with a generous amount of

thinly sliced fresh basil.

 

Pass peppermill separately at table, if desired.