Cold Summer Tagliatelle With Blender Tomato Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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