Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Penne con patate e zafferano

Italian 25 Mins Prep · 35 Mins Cook

Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain, reserving some of the pasta water, and set aside.
Peel and thinly slice the potatoes.
Heat a large pan with the olive oil. Add the thyme, garlic clove and saffron. Heat the water. Add the potato slices and just enough hot water to cover the slices. Cover and simmer until very soft and most of the liquid has evaporated.
Once the potatoes are cooked, season well and add the pasta. Toss to coat. Add more pasta water to thin out the sauce, if necessary.
Serve immediately with black pepper, chopped parsley and shaved Parmigiano Reggiano.