Tomato Saffron Spaghetti

Directions

1. 1
   1.
2. 2
   Bring about 4 quarts of water to a boil in a large pot.
3. 3
   Salt the water, then add the spaghetti.
4. 4
   Cook according to package directions, drain.
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   2.
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   While waiting for the water to boil, heat olive oil in another large pot over medium heat.
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   Add onion and cook, stirring often, until soft (about 5 minutes).
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   Add the garlic and red pepper flakes.
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   Cook another 30 seconds, or until garlic is fragrant.
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    3.
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    Pour in the chicken broth, saffron threads, and tomatoes.
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    Cover and cook for about 10 minutes, or until the skin on the tomatoes bursts.
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    4.
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    Lightly mash the tomatoes with a potato masher.
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    Add the cooked and drained pasta, fresh herbs, and Parmesan.
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    Stir well.
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    5.
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    Season to taste with salt and pepper.
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    Recipe based on the Venetian-Style Spaghetti allArrabbiata in the September issue of Every Day with Rachael Ray.