Comments on: A Sunny Shade of Pasta

By: Annette Donelson

Annette Donelson — Mon, 10 Oct 2011 17:04:37 +0000

This is my first foray into Food Gal. I keep reading a lot about saffron. It’s pretty expensive. And all it really does is to add color, not taste. My sister was in Maine in August, and bought me 1 g for $7.95. It was a gift for taking care of her little Chihuahua. Well, he IS cute and cuddly, so it was fondly received. In the ’70′s I was in San Diego and the shop owner kept his saffron in the cash register! I’ve found since that Turmeric does the trick at a lesser price. I can get 56 g for 2.29 at the grocery store. I use it in boiled rice; about a little finger’s knuckle full for 1 cup raw rice. I save my saffron for Tandoori Chicken. Just thought you should know.

By: foodgal

foodgal — Wed, 05 Oct 2011 21:17:14 +0000

Victoria: I drained my tuna before adding it into the pasta, but kept about 2 tablespoons of the oil from the tuna to mix, as well, to give it that extra tuna flavor. But feel free to add as much or as little of the tuna oil as you like.

By: Victoria

Victoria — Wed, 05 Oct 2011 20:06:51 +0000

Seems like 1/3 cup saffron oil and undrained oil packed tuna would make the dish greasy. Do you infuse the olive oil from the tuna with saffron or do you drain and discard the oil from the tuna? My pets love it when I drain and discard the oil, but with expensive tuna, I hate to waste the flavor in the oil.

By: Food Gal » Blog Archiv » Terrific Tuna

Food Gal » Blog Archiv » Terrific Tuna — Fri, 18 Feb 2011 16:40:49 +0000

[...] Pasta with Saffron Oil and Tuna Share and [...]

By: Tangled Noodle

Tangled Noodle — Wed, 12 Aug 2009 02:07:30 +0000

I was just wondering what I’d do with the jar of piquillo peppers that has been sitting on the shelf. I’ve seen several versions of them stuffed with seafood but this pasta sounds even better!