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    You are in: Home / Recipes / Cold Summer Tagliatelle With Blender Tomato Sauce Recipe
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    Cold Summer Tagliatelle With Blender Tomato Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Elisabetta47's Note:

    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.)

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    Serves: 4


    pasta s ...

    Units: US | Metric

    Tomato sauce


    1. 1
      Cook the tagliatelle in plenty of boiling, salted water and drain when al dente.
    2. 2
      While hot, combine in a serving bowl with the garlic, parsley, basil, oil, and mix thoroughly. Set aside to cool.
    3. 3
      Heat oil in a saucepan over medium heat.
    4. 4
      Add the onion, garlic, & celery & cook until onion is soft.
    5. 5
      Add the tomatoes, basil, & parsley and season to taste with S/P & sugar.
    6. 6
      Simmer for 45 minutes, stirring occasionally & being careful not to scorch.
    7. 7
      Puree with an immersion blender or in your food processor.
    8. 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. 9
      When ready to serve, add the cold tomato sauce to the tepid pasta and toss lightly.

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    Nutritional Facts for Cold Summer Tagliatelle With Blender Tomato Sauce

    Serving Size: 1 (289 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 461.4
    Calories from Fat 210
    Total Fat 23.4 g
    Saturated Fat 3.6 g
    Cholesterol 52.5 mg
    Sodium 32.5 mg
    Total Carbohydrate 53.7 g
    Dietary Fiber 4.6 g
    Sugars 6.6 g
    Protein 10.8 g

    The following items or measurements are not included:

    basil sprigs

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