Saffron-Tomato Coconut Milk
Mintzias - California, USA
Categories: Pasta, Main dish, Vegan
Yield: 4 servings
Bring a pot of water to a boil (enough to cook the pasta).
- 3 large Tomatoes
- 8 oz Fettucine or other pasta
- 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
- Fresh basil leaves
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
Drain thoroughly and keep hot while you prepare 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
Add tomatoes, garlic and saffron to hot oil and stir constantly
until most of the liquid has evaporated and mixture is reduced by
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.
Copyright © 1995 Karen Mintzias