extra-virgin olive oil
linguini or other pasta
1 10.4 ounce jar
tuna packed in oil, approximately 8.11 ounce
minced parsley, for garnish
salt and freshly ground black pepper, to taste
- 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.
- 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.)
- 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”
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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