easy, italian, quick, vegetarian

fettuccine with saffron, cherry tomatoes and rocket


This is a quick and easy pasta recipe which I came up with on one of those days when I had next to nothing in the refrigerator. It combines the sweetness of cherry tomatoes, the nuttiness of rocket with the aroma of saffron to produce an explosion of flavour.


fettuccine with saffron, cherry tomatoes & rocket
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500 g fettuccine or tagliatelle
50 g salt for the pasta
5 litres water for the pasta
350 g cherry tomatoes halved
250 g rocket washed
250 ml white wine or water
2 tablespoons olive oil extra virgin
1 large pinch saffron
2 cloves garlic sliced finely
pepper freshly ground
  1. Pour 50ml of your cold water or wine into a small bowl or cup, add the saffron and allow it to draw for 10 minutes.
  2. Bring the pasta water to boil in a large pot and add the salt.
  3. Place a large frying pan on the stove, add the olive oil and turn the heat up to moderate to high.
  4. Add the pasta to the pot and follow the instructions on the packet for the cooking time.
  5. At the same time, add the cherry tomatoes, garlic and a good grind of salt and pepper to the frying pan, turn the heat down to moderate, and cook for 4 minutes.
  6. Now turn the heat under the frying pan down to low, add the liquid with the saffron to the pan, rinse out the bowl or cup with the rest of the water or wine and add that to the frying pan as well.
  7. Strain the pasta but do not shake of any access water. Remove the frying pan from the heat, add the pasta and the rocket, mix well and serve.
recipe notes:

Pasta: The general rule for pasta is 1 litre of water and 10 grams of salt for every 100 grams of pasta.
Saffron: If you allow saffron to draw for 10 minutes in cold water or wine, it has time to release the colour and you can then add it to your sauce a few minutes before it is finished without losing any of the flavour or aroma.

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