Cold Summer Tagliatelle With Blender Tomato Sauce |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 20 |
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Such a great pasta to prepare early in the day and serve cold or tepid when it's a so hot you don't feel like eating. With this recipe, you do. From Luigi Carnacina's Great Italian Cooking. (Prep time doesn't include cooling.) Ingredients:
250 g tagliatelle pasta noodles, fresh (or thin spaghetti, about 10 oz) |
2 garlic cloves, minced |
fresh basil, a few leaves, torn |
1/4 cup olive oil, extra-virgin |
1 tablespoon parsley, chopped |
2 tablespoons olive oil, extra-virgin |
1/4 cup white onion, chopped |
1 garlic clove, minced |
1 celery, finely chopped |
4 large tomatoes, ripe, peeled, seeded, drained & chopped |
4 fresh basil sprigs |
4 fresh parsley sprigs |
salt & freshly ground black pepper |
1 pinch sugar |
Directions:
1. Cook the tagliatelle in plenty of boiling, salted water and drain when al dente.
2. While hot, combine in a serving bowl with the garlic, parsley, basil, oil, and mix thoroughly. Set aside to cool.
3. Heat oil in a saucepan over medium heat.
4. Add the onion, garlic, & celery & cook until onion is soft.
5. Add the tomatoes, basil, & parsley and season to taste with S/P & sugar.
6. Simmer for 45 minutes, stirring occasionally & being careful not to scorch.
7. Puree with an immersion blender or in your food processor.
8. Cool the sauce on the counter or in the frig, depending on your taste. Luigi recommends the dish should be served cool, not cold.
9. When ready to serve, add the cold tomato sauce to the tepid pasta and toss lightly.
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