1 hr 5 mins
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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Units: US | Metric
- 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
- 1Cook the tagliatelle in plenty of boiling, salted water and drain when al dente.
- 2While hot, combine in a serving bowl with the garlic, parsley, basil, oil, and mix thoroughly. Set aside to cool.
- 3Heat oil in a saucepan over medium heat.
- 4Add the onion, garlic, & celery & cook until onion is soft.
- 5Add the tomatoes, basil, & parsley and season to taste with S/P & sugar.
- 6Simmer for 45 minutes, stirring occasionally & being careful not to scorch.
- 7Puree with an immersion blender or in your food processor.
- 8Cool the sauce on the counter or in the frig, depending on your taste. Luigi recommends the dish should be served cool, not cold.
- 9When 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: