Milk Street Facebook Community member Clare Hardy of Durham, North Carolina takes a few pantry ingredients and makes an easy but elegant tomato sauce for pasta. She infuses allium-accented tomatoes with the one-of-kind fragrance and flavor of saffron, then enriches the sauce at the end with crème fraîche. Hardy uses finely chopped tomatoes sold in a carton (aseptic packaging); we found that canned crushed tomatoes have a similar texture and tend to be more widely available in supermarkets. The recipe below calls for spaghetti, but just about any pasta shape works nicely.