500 g tomatoes, chopped
1 garlic, peeled
150 g onions, chopped
A strip of orange zest, about 2 inches long
2 bay leaves and 2 sprigs of fresh thyme, tied together
10-12 strands saffron
600 ml vegetable stock
A pinch of caster sugar
1 tablespoon olive oil
225 g vermicelli, broken into pieces
Salt and black pepper to taste
To garnish: sprigs of fresh basil
1.Put the tomatoes, garlic, onions, orange zest, herbs, saffron, stock and sugar into a pan and bring to a boil. Cover, reduce the heat and simmer for 20 minutes.
2. Discard the herbs and zest, then purée the broth in a mixie.
3. Return the purée to the pan and stir in the oil, vermicelli, and salt and pepper to taste. Bring to another boil then simmer, uncovered, for 8-10 minutes, stirring occasionally, until the pasta is cooked and the broth has thickened. Season to taste and serve, garnished with basil.