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1
If using large tomatoes score the bottoms with an X cutting through outer skin only.
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2
Bring a small pot of water to boil over medium heat and submerge the tomatoes for 1 minute.
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3
Remove and let cool for 1 to 2 minutes.
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4
When cool enough to handle, peel, seed and chop them into a fine dice, about 1/4-inch.
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5
Reserve in small bowl.
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6
If using grape tomatoes, cut them in half and reserve.
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7
Put the stock and saffron into a small pot over medium-low heat.
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8
Simmer gently.
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9
Bring a large pot of water to a boil over medium heat for the pasta.
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10
When the water is at a full, rolling boil, salt the water and add the pasta.
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11
Cook the pasta to al dente.
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12
Drain.
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13
While the pasta is cooking, heat a large skillet over medium heat with extra-virgin olive oil, a couple of turns of the pan, and the butter.
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14
When the butter melts into the oil add the shallots, zucchini, garlic and thyme.
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15
Season with salt and pepper, to taste, and saute until tender, about 6 to 7 minutes.
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16
Stir in the tomatoes and let them heat through.
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17
Add the pasta and stir gently.
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18
Beat the egg yolks in a small bowl with 1/2 cup of the saffron stock.
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19
Pour the remaining stock and tempered eggs over the pasta and turn off the heat.
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20
Toss the pasta and the sauce for 1 to 2 minutes to thicken the sauce.
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21
Serve the pasta immediately in shallow bowls garnished with Parmesan.
