Saffron pasta with radicchio

Ingredients for 4 servings:

• 5 tbsp raisins or dried dates
• 1 can saffron threads
• 6 tomatoes, dried
• 1 small radicchio
• 4 tbsp olive oil
• 2 onions, red, finely diced
• 1 garlic clove(s), finely diced
• 1 chili pepper(s), red, finely diced
• salt and pepper
• 400 g tagliatelle
• 6 sprigs of parsley
• 4 tbsp pine nuts, roasted
• 1 tbsp butter, cold
• 80 g Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

quick and tasty

Place the raisins and saffron in a bowl with 60 ml of warm water. Finely slice the tomatoes. Wash the radicchio and slice it crosswise into thin strips. Bring a large amount of water to the boil in a saucepan and cook the tagliatelle for 5 minutes. Heat 3 tablespoons of oil in a shallow saucepan or frying pan. Add the onions, chili, and garlic and sauté until translucent. Add the tomatoes and sauté briefly. Deglaze with the raisins and saffron water. Drain the pasta, reserving 250 ml of the pasta water. Add the pasta and water to the raisin mixture and simmer until the pasta is al dente. Add the parsley, pine nuts, and radicchio, season with salt and pepper, and serve sprinkled with Parmesan cheese.