I particularly like cooking with spices. Smells, colors, flavors… Hmmm! The combination of spices and pasta is particularly attractive. Pasta lends itself so well to all flavor combinations. And this one is very attractive. Imagine saffron, paprika, coriander, cumin, cinnamon and more ginger and a hint of chilli.
What if I tell you that this blend is offered by Yotam Ottolenghi. At the moment, he is my main source of inspiration in vegetarian cooking. I like everything, absolutely everything he does, especially in vegetarian cuisine.
Well, afterwards, I only kept the outline of his recipe. I cook it my way. I can tell you that it is always a success when I prepare it.
On the other hand, we said it was a vegetarian recipe, but we didn’t say it was healthy. It’s quite the opposite. It is a rich recipe, because there is butter. On the other hand, hard to make spiced butter without butter.
It’s so good that we will close our eyes to these few tens of grams of butter, and simply savor this delicious dish.
This recipe is also very easy to prepare. First, we will cook the shallots in the butter. This one will brown very slightly. The flavors will combine. The shallots will confit. And then comes the moment when we add the spices. A delight! All that remains is to add the pasta, and serve with roasted pine nuts.
Spiced butter tagliatelle:
3 tbsp olive oil
1 pinch of saffron
1 tsp sweet paprika
1 tsp ground cinnamon
1/2 tsp ground cumin
1 piece of ginger
1 small red chilli (to taste)
80g pine nuts
500 g tagliatelle
In a saucepan, melt the butter and oil over low heat.
Add the finely chopped shallots and cook over low heat for about ten minutes. The shallots will confite and the butter will take on a light golden color.
Meanwhile, mix the saffron, paprika, cinnamon and cumin.
Grate or very finely chop the ginger and chilli.
Add this mixture to the butter. Mix and season. Let stand for the spices to infuse into the hot butter.
Toast the pine nuts in a small skillet over low heat. Watch carefully, as they can burn very quickly.
Cook pasta according to package directions.
Warm the butter.
Drain pasta and add to butter. To mix together.
Serve immediately, with pine nuts and fresh herbs.
To finish: you can prepare the butter a little in advance, and let it rest quietly at temperature. At the last moment, all that remains is to cook the pasta.
This dish is sure to delight your guests. According to appetites, it will be for 4 to 6 people.
Do not hesitate to serve it like me with a raw cider.