Orecchiette with Saffron and Vegetables

Orecchiette with saffron and vegetables is a dish that combines the typical pasta of the Puglia region with the delicate and colorful flavors of vegetables, enriched by the exotic touch of saffron. Here’s the recipe:

Ingredients

• 400 g of orecchiette
• 1 packet of saffron powder
• 1 zucchini
• 1 yellow bell pepper
• 1 carrot
• 1 small white onion
• 2 tablespoons of extra virgin olive oil
• Salt to taste
• Pepper to taste (optional)
• Pasta cooking water as needed
• Grated Parmesan cheese (optional)

Preparation

1. Prepare the ingredients: wash and dice the zucchini and bell pepper, peel and slice the carrot into rounds, and finely chop the onion.
2. In a large frying pan, heat the extra virgin olive oil and sauté the onion until it becomes translucent.
3. Add the prepared vegetables to the pan and cook over medium-high heat until they are slightly golden and crunchy, for about 10-15 minutes. Season with salt and, if you like, pepper.
4. While the vegetables are cooking, bring a pot of salted water to a boil and cook the orecchiette according to the package instructions, trying to keep them al dente.
5. Dissolve the packet of saffron in a cup with a little hot pasta cooking water.
6. When the orecchiette are ready, drain them (saving some of the cooking water) and transfer them to the pan with the vegetables.
7. Add the dissolved saffron and gently stir, adding some of the cooking water if necessary to create a creamy sauce that coats the pasta well.
8. Serve hot and, if desired, sprinkle with grated Parmesan cheese before bringing to the table.

Curiosity

Saffron is a very valuable spice, known for its unique flavor and intense color. It pairs well with many types of vegetables and gives dishes an exotic note and a very inviting golden appearance.

Italian tip: To make the dish even tastier, you could add chopped zucchini flowers during the cooking of the vegetables or finish the dish with a sprinkle of grated pecorino cheese for an extra touch of flavor.