Saffron Tomato Sauce with Capers

Yields about 2 cups.

To learn more, read:
Ingredient Profile: Saffron
by Allison Ehri Kreitler
from Fine Cooking
Issue 92
Last Edit Date: 5/18/2011 11:43:34 AM

Toss this saffron-scented sauce with pasta, stir it into steamed mussels or clams, or spoon it over sautéed or roasted fish, chicken, lamb, fennel, or cauliflower.

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3 Tbs. extra-virgin olive oil
One-half small yellow onion, finely chopped (about 1/2 cup)
2 large cloves garlic, very thinly sliced crosswise
30 threads saffron
Pinch crushed red pepper
28-oz. can whole peeled plum tomatoes (preferably San Marzano), drained and small diced (about 2 cups)
2 tsp. capers, rinsed and lightly chopped
1 small sprig fresh thyme
Pinch sugar
Kosher salt and freshly ground black pepper
1 Tbs. chopped fresh parsley

Heat the oil in a 2-quart saucepan over medium heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes. Crumble the saffron into the pan and stir in the crushed pepper. Let cook for about 20 seconds and then add the tomatoes, capers, thyme, sugar, 1/2 tsp. salt, and several grinds of pepper. Simmer briskly, adjusting the heat as necessary and stirring occasionally, until the tomatoes are softened and the flavors melded, about 15 minutes. Discard the thyme sprig and stir in the parsley. Season to taste with salt and pepper.

nutrition information (per serving):
Size : per 1/4 cup; Calories (kcal): 80; Fat (g): 5; Fat Calories (kcal): 45; Saturated Fat (g): 0.5; Protein (g): 1; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 7; Polyunsaturated Fat (g): 0.5; Sodium (mg): 350; Cholesterol (mg): 0; Fiber (g): 2;

Photo: Scott Phillips

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by bayviewchef, 5/12/2010I added eggplant to this dish that I had pealed, cut up in large dice, salted and steamed. I added the eggplant to the sauce and heated it. The Saffron is what truly put this over the top! It was awesome and I would make it over and over again.

by Nac611, 7/6/2008Flavorful, quick to prepare, a real departure from run of the mill pasta sauces...this recipe is a week night favorite of mine. The recipe gave me confidence to start using and experimenting with saffron...

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