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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.)
- 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
- Cook the tagliatelle in plenty of boiling, salted water and drain when al dente.
- While hot, combine in a serving bowl with the garlic, parsley, basil, oil, and mix thoroughly. Set aside to cool.
- Heat oil in a saucepan over medium heat.
- Add the onion, garlic, & celery & cook until onion is soft.
- Add the tomatoes, basil, & parsley and season to taste with S/P & sugar.
- Simmer for 45 minutes, stirring occasionally & being careful not to scorch.
- Puree with an immersion blender or in your food processor.
- Cool the sauce on the counter or in the frig, depending on your taste. Luigi recommends the dish should be served cool, not cold.
- When ready to serve, add the cold tomato sauce to the tepid pasta and toss lightly.