Cold Summer Tagliatelle With Blender Tomato Sauce Food
COLD SUMMER TAGLIATELLE WITH BLENDER TOMATO SAUCE
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.)
Provided by Elisabetta47
Categories Vegetable
Time 1h5m
Yield 4 pasta servings, 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 461.4, Fat 23.4, SaturatedFat 3.6, Cholesterol 52.5, Sodium 32.5, Carbohydrate 53.7, Fiber 4.7, Sugar 6.6, Protein 10.8
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