Ditali Pasta with Yellow Sauce and Blood Oranges

This pasta sauce is very unique as it has two kinds of sauces mixed in it – tomatoes and saffron. Ditali pasta are the tube-like pasta, perfect for holding the tangy sauces.

Cooking time - 1/2 hour
Serves - 2


  • Ditali Pasta – 1/2 lb
  • Yellow tomatoes (you can use red too) – 4
  • Garlic cloves – 3
  • Blood Orange – 1
  • Fennel bulb – 1
  • Onion – 1 big
  • Parsley or Coriander leaves – 1 bunch
  • Butter – 2 tbsp
  • Pecorino Cheese – grated 1/2 cup
  • red peppers – 1/2 tbsp
  • Saffron – 1/2 tbsp


  1. cut all the fresh produce and pre-heat the oven to 450 F. Add the pasta to a pot of boiling water and let is soften up. cut tomatoes in a bowl and smash it with your hands. dice the orange. chop the parsley
  2. Place the chopped fennel bulb in a baking tray and spray it with olive oil. Roast for 20 minutes until soft. Remove from oven and set aside
  3. Meanwhile, heat 2 tbsp olive oil in a pan and add the chopped onions. Follow with garlic and saffron powder. Season with red pepper and cook it stirring it continuously for 1 minute.
  4. Add the tomatoes and cook for 12-15 minutes until it thickens up and forms a gravy like structure.
  5. Add the pasta and butter to the sauce and 1/2 cup water (the same used for boiling pasta)
  6. cook till you achieve the desired consistency.
  7. top the pasta with cubed oranges, roasted fennel, and chopped parsley.
  8. Garnish with cheese.




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