Spaghetti is a staple in any family’s recipe repertoire. However, this version remixes this Italian classic with a little Middle Eastern flavor. Firstly, the noodles themselves are boiled in saffron water. The tomato sauce also gets an exotic twist with two large pinches of saffron. Finally, If you want to get super weird, enjoy it the Persian way with some yogurt on the side — it’s a surprisingly delicious combination!
- 1 pack of Jovial spaghetti
- 1 pack of Jovial organic crushed tomato
- 1 large organic onion, diced
- 6 cloves organic diced garlic
- 1 organic shallot, diced
- 1 tablespoon and another 1 teaspoon, salt
- 1 tablespoon first cold pressed olive oil
- 2 tablespoons grass fed butter
- 2 large pinches Strands of Sunshine™ saffron threads, ground
- In a large pot, bring 4 quarts of water to a boil. Stir in the pasta, half the ground saffron, 1 tablespoon oil, and 1 tablespoon salt, then cook, occasionally stirring, until al dente. Reserve 1 cup of the cooking water, then drain. In a small bowl, stir together ¼ cup of the reserved water and the saffron; set aside.
- In a 12-inch skillet over medium, combine the butter, garlic, one tsp salt, and shallots. Cook, stirring often, until golden brown, about 3 minutes. Add in the tomatoes and saffron water. Bring to a simmer over medium-high.
- Add the spaghetti and cook, stirring constantly and adding more reserved water as needed, until the pasta is al dente and the sauce clings to the noodles, 2 to 3 minutes.
- Off heat, taste, and season with salt and pepper. Enjoy with Cocojune coconut yogurt or yogurt of choice!
Nikki Bostwick is the Founder and Editor in Chief of THE FULLEST and host of THE FULLEST Podcast. She has always been passionate about providing wellness content that offers a perspective outside the mainstream narrative — one that is holistic, diverse, and inclusive. Since launching, Nikki has grown THE FULLEST to include a digital platform, a podcast, a botanical product line, and a wholesale business alongside her amazing team. Nikki has been in the wellness scene for 10+ years. After receiving a B.S. in Entrepreneurship, she studied plant-based foods at Matthew Kenney Culinary, is reiki & yoga certified, and has traveled with wellness pioneer David Wolfe to Peru and Iceland.