Malloreddus with saffron tomato sauce, peas and pecorino

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Tomato passata150 g
• Peas120 g
• Pecorino20 g
• Onion30 g
• Extra virgin olive oil8 g
• Saffronto taste
• Basilto taste
• Saltto taste

Contains: gluten, lactose,

Method

1. Put a pan of water on for the pasta. Meanwhile peel and finely chop the onion and dissolve the saffron in two spoonfuls of hot water.
2. In a pan heat the oil over a medium-low heat and sweat the onion for 3–4 minutes, until translucent; add the passata and peas, season with salt and simmer for 12 minutes over a medium-low heat, until the peas are tender and the sauce thickens.
3. Stir the dissolved saffron into the sauce until it turns orange.
4. When the water boils, add salt and cook the malloreddus for the time on the packet, until al dente.
5. Drain them, keeping a little cooking water, and toss them in the sauce for 1 minute over a medium heat, until well coated. Serve with grated pecorino and a few basil leaves.