16 oz spaghetti noodles
8 oz Ricotta cheese
4 tablespoons olive oil
Half a bunch of fresh basil
Saffron Pinch of Threads
Prepare your saffron by crushing a pinch.
Remove the stems from the basil leaves. Tie the basil stems together and put them in a pot of boiling salted water, with a little bit of olive oil and a pinch of the saffron. Add spaghetti noodles and cook per package directions.
Chop thinly the basil leaves (save a few for decoration), combine basil and ricotta with a fork, and mix it with the olive oil, the saffron, salt and pepper.
When the spaghetti is done, strain and lay the noodles in a hot plate, pour the ricotta with saffron and top with the chopped basil. Mix, and add the last leaves as decoration.