Name: Saffron, Tomato, and Persian Basil Pasta
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Persian
Ingredients: 2 cups roughly chopped parsley; 2 cups roughly chopped cilantro; 2 cups roughly chopped mint; 4 cloves garlic; 1 lime (juice of); 0.5 cup olive oil; 1 teaspoon salt; 0.5 teaspoon pepper; 0.5 teaspoon red pepper flakes (optional, for spicy sauce); 1 cup almonds, pistachio kernels, or walnuts (optional, for nutritious sauce); 2 tablespoons olive oil; 4 cloves garlic (peeled and crushed); 3 large tomatoes (about 2 lb/900 g, peeled and chopped, or one 28 oz (800 g) can of Italian plum tomatoes); 0.5 teaspoon ground saffron; 0.5 teaspoon red pepper flakes; 2 bay leaves; 1 teaspoon sea salt; 0.5 teaspoon freshly ground pepper; 5 quarts water; 2 tablespoons sea salt; 0.5 lb dried pasta (of your choice); 1 tablespoon butter or olive oil; 0.5 cup freshly grated Parmigiano-Reggiano cheese or goat cheese (optional garnish); 1 cup shredded fresh Persian basil leaves

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Saffron, Tomato, and Persian Basil Pasta — Formulation & Method | CuliNect