Saffron is often used with risotto, but this time we’ll use this exquisite spice with pasta corta; an innovation that I’m sure you will love! Here are the ingredients: 200 g pasta (short variety); wild fennel; anchovies in oil; 1 small onion; saffron; black olives; oil; salt.
Preparation; chop the fennel, olives and onion finely.
In the meanwhile cook the pasta in slightly salted water and put the onion, fennel, olives and anchovies in a non stick pan with a little oil.
Next dissolve the saffron in a few drops of hot water and then pour in the pan.
Next drain the pasta, throw in the pan, and keep stirring.
When the pasta is yellow, serve.
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