Caramelized zucchini and onion blend perfectly with the bright, colorful notes of saffron in the classic Sardinian pasta.
MAKES TWO SERVINGS
Boil Sfoglini Saffron Malloreddus in salted water until al dente, approximately 9 minutes. Reserve pasta water for sauce.
Heat 1 tbsp olive oil and 2 tbsp butter in a saute pan. Add onions and cook until soft and translucent, about 3 minutes. Stir in zucchini and cook mixture 15-20 minutes over medium heat, stirring every few minutes until zucchini and onions start to caramelize. Lower the heat and stir in crushed red pepper and basil and cook 2 more minutes.
Stir in cooked pasta and some reserved pasta water to thicken the sauce. Top with additional fresh basil and Parmesan cheese.
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