Add salt to water, and bring to boil. Drop pasta only when the water boils a lot, stirring constantly and cook until al dente. See cooking time indicated on packaging. For saffron infused oil: lightly heat oil and add herbs and stamens of saffron. Leave it infused for 15 minutes. For cooking salsa: wash vegetables and cut them into cubes. Blanch them in boiling salted water for about 5 minutes. Drain and soften them for 5/6 minutes in a pan with oil and fresh chopped onion over medium heat, adding continuously water used to cook, creating an emulsion between water and oil. Combine the sauce with pasta when it is al dente and add stamen of saffron scented with aromatic fresh herbs and curly escarole with small tufts.