Pasta allo zafferano con Linea Osella


Boil a pan of salted water and cook the pasta. When the pasta is half cooked, add the saffron to the water and complete cooking. When ready, drain the pasta and run under the hot water tap to stop the cooking process. Dress with extra virgin olive oil to prevent it sticking together, and set to one side.
Blanch the broccoli floret: to preserve their bright green colour, cool them in water and ice.
Cut the tomatoes in half or quarters, depending on their size. Cut the Linea Osella into small cubes.
Place the pasta in a large bowl with the rest of the ingredients. Dress with plenty of extra virgin olive oil, fresh thyme and salt. Garnish with capers in bloom and serve.