Cold Summer Tagliatelle With Blender Tomato Sauce Recipes

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.

Steps:

• In a blender or food processor, combine tomatoes, garlic, basil, oil and sugar and process until smooth. Cover and refrigerate sauce.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Remove sauce from refrigerator and pour over spaghetti. Toss to coat and serve topped with Parmesan cheese.