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Pasta With Saffron Oil

Pasta With Saffron Oil
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WebMD Recipe from

Inspired by Chef Jean-Georges Vongerichten, this simple dish will become a favorite. It’s all about simplicity — pasta tossed with saffron-infused oil. The saffron will turn the pasta a warm, orange-tinged gold, and lends a distinctive earthy, exotic flair.

  • 1/4 teaspoon
    saffron threads
  • 1/3 cup
    extra-virgin olive oil
  • 1 pound
    linguini or other pasta
  • 1 10.4 ounce jar
    piquillo peppers
  • 1 jar
    tuna packed in oil, approximately 8.11 ounce
    minced parsley, for garnish
    salt and freshly ground black pepper, to taste
  1. Combine saffron with 1 tablespoon hot water in a small saucepan and let sit for 5 minutes. Meanwhile, add salt to a large pot of water and bring it to a boil.
  2. Add olive oil to the saffron-water mixture and warm over very low heat; when the mixture begins to bubble, turn off heat. (At this point, you can let the mixture sit for 2 to 3 hours, or even overnight, re-warm before serving. The oil seems to get a more vibrant hue the longer you allow it to infuse.)
  3. Cook pasta until it is tender but not mushy. Drain the pasta, reserving about half a cup of the cooking water. Toss drained pasta with the saffron olive oil, and salt and pepper to taste. Stir in piquillo peppers and tuna. If pasta seems too dry, add a little of the reserved pasta water, and stir. Garnish pasta with parsley, and serve.

Adapted from a recipe from “Simple to Spectacular”

Nutritional Information

Makes: 6 servings
  • Calories520
  • Carbohydrates73.3 g
    • Dietary fiber13.0 g
  • Cholesterol67 mg
  • Fat18.4 g
    • Saturated fat3.0 g
  • Sodium88 mg
  • Protein24.0 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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