Cold Summer Tagliatelle With Blender Tomato Sauce
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Yields:
-
4 pasta servings
- Serves:
- 4
ingredients
- 250 g tagliatelle pasta noodles, fresh (or thin spaghetti, about 10 oz)
- 2 garlic cloves, minced
- fresh basil, a few leaves, torn
- 59.14 ml olive oil, extra-virgin
- 14.79 ml parsley, chopped
-
Tomato sauce
- 29.58 ml olive oil, extra-virgin
- 59.14 ml 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
- 0.25 ml sugar
directions
- 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.
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RECIPE SUBMITTED BY
Elisabetta47
Italy