FRESH PASTA WITH SAFFRON SCENT AND LOIN CUBES

INGREDIENTS
400g fresh Tagliatelle pasta
2g saffron filaments
6 cl olive oil
100g onion
10g garlic
100g Smoked Loin
200g diced tomato
1cl Port wine
Chopped basil
Salt and pepper as needed

PREPARATION
Bake the fresh Tagliatelle pasta in plenty of water with a drizzle of olive oil, salt and the saffron filaments; when cooked, drain well and set aside.
Braise the chopped onion and garlic with olive oil and let it brown.
Add the diced Smoked Loin let it braise a little.
Then add the tomato and let it stew. Add 1 cl of Port wine, letting it simmer. Remove from the heat and add the cooked Tagliatelle pasta, mix everything very well, sprinkle with 1 tablespoon of chopped basil.
Serve in deep pasta plates.

*Autumn Recipe