This recipe brings a fresh approah to using tomato. Spanish in its origin, the thick sauce over the pasta creates a tantalizing side for any meat or fish.

18 ounces tomatoes, chopped
1 whole garlic head, cloves separated and peeled
1 small onion, finely chopped
Long strand orange zest
2 bay leaves and 2 sprigs of fresh thyme, tied together
10-12 strands saffron
1 pint vegetable stock
Pinch of sugar
1 Tbsp olive oil
8 ounces vermicelli, broken into pieces
Salt and freshly ground black pepper
To garnish: sprigs of fresh basil

1. Put the tomatoes, garlic, onions, orange zest, herbs, saffron, stock and sugar into a saucepan and bring to boil. Cover; reduce the heat and simmer for 20 minutes.

2. Discard the herbs and orange zest, then puree the broth in a food processor or with a hand-held mixer.

3. Return the puree to the pan and stir in the oil, vermicelli, and some salt and pepper to taste. Bring to boil and then simmer, uncovered, for 8-10 minutes, stirring occasionally, until the pasta is is cooked and the broth has thickened. Season to taste and serve, garnished with basil.