- 350g cherry tomatoes on the vine
- 1 small shallot, finely minced
- 1 tsp smoked chilli flakes
- 3 Tbsp butter
- 125ml dry white wine
- 375ml / 1 ½ cups cream
- Large pinch Staffords Saffron threads ± 1 tsp
- 500g tagliatelle
- Salt and pepper, to taste
- Parmesan cheese, for serving
- Olive oil
Preheat oven to 200˚C.
Drizzle cherry tomatoes with olive oil and season with salt and pepper.
Place on a baking tray and roast in the top third of the oven until just tender and blistering. About 10 minutes. Remove and set aside.
Melt butter in a large saucepan over medium heat. Add the shallot and chilli. Cook for 2 minutes until they start to soften.
Turn the heat up to high and add the white wine. Bring wine to a simmer and reduce by half.
Reduce heat to medium and add cream.
Grind saffron with a pinch of sea salt flakes using a mortar and pestle. When it is a fine powder add a splash of hot water, stir, and add to cream.
Simmer until slightly thickened and the saffron color has permeated the cream.
Taste sauce for seasoning and adjust.
Cook the tagliatelle in heavily salted water according to the packet instructions, then drain, reserving 1 cup of the pasta water.
Transfer tagliatelle to sauce pan and toss to coat in the saffron cream. Add a few splashes of pasta water to achieve a silky sauce that clings to the pasta.
Serve pasta immediately topped with blistered tomatoes and Parmesan cheese.