Tomato and saffron pasta salad

Ingredients

• 1 kg very ripe roma (plum) or vine-ripened tomatoes
• 2 garlic cloves, finely chopped
• 1 large pinch of saffron threads
• ¾ cup (180 ml) olive oil
• 3 tbsp flat-leaf parsley, torn
• 10 basil leaves, torn
• sea salt and freshly ground black pepper
• 250 g spaghetti or short pasta (such as orecchiette, trofie or conchiglie)
• grated parmesan (optional), to serve

Pangrattato

• ¼ cup (60 ml) olive oil
• 1 cup (70 g) fine breadcrumbs, from day-old Italian bread (such as ciabatta or pasta dura)
• 2 tbsp chopped flat-leaf parsley

Instructions

For the pangrattato, heat the olive oil in small frying pan over medium heat for 1 minute. Add the breadcrumbs and stir for 2 minutes, or until golden. Stir through the parsley. Set aside.

Remove and discard the eye of the tomatoes, then finely dice, keeping as much of the juice and seeds as possible.

Transfer the tomatoes to a bowl, then add the garlic, saffron, olive oil, parsley and basil. Season generously with salt and pepper. Cover with plastic film and leave the sauce in the fridge for at least 1 hour to allow the flavours to develop (you can prepare this 4–5 hours in advance if you like).

Cook the pasta in a large pan of salted boiling water until al dente, following the packet instructions.

Drain the pasta and transfer to a serving bowl. Pour over the tomato saffron sauce, mix well and sprinkle with pangrattato and parmesan, if using.

Serve warm or at room temperature.