Cold Summer Tagliatelle With Blender Tomato Sauce Recipes

COLD SUMMER TAGLIATELLE WITH BLENDER TOMATO SAUCE

Cold Summer Tagliatelle With Blender Tomato Sauce image

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

Ingredients

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
2 tablespoons olive oil, extra-virgin
1/4 cup 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
1 pinch sugar

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

SUMMER TOMATO SAUCE

Summer Tomato Sauce image

Nothing is easier on a hot summer day than this recipe. Only fresh tomatoes, please. It's a hit with everyone who has had it!!! Cook time includes 2 hours to marinate.

Provided by Pat McCardle

Categories One Dish Meal

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs ripe tomatoes, peeled & diced
6 tablespoons olive oil
1 teaspoon dried oregano
1 tablespoon dried parsley (optional)
1 tablespoon dried basil
1 garlic clove, peeled & minced
3 tablespoons grated parmesan cheese, plus more for the table
salt & pepper
1 lb good quality pasta

Steps:

Combine all the ingredients, except the pasta.
Marinate for at least 2 hours.
The longer, the better.
Marinate at room temperature.
Cook the pasta in salted water until"al dente".
Drain thouroughly& transfer to a bowl.
Add the sauce and toss.
Adjust your seasonings to taste and serve with extra parmesan cheese.
You may use spaghetti, zitis, shells or rotini.

COLD SPAGHETTI

Cold Spaghetti image

This is a fresh tomato, garlic and basil sauce and is best in the summer when the tomatoes are fresh. It is a great side dish for lamb but is also great on its own.

Provided by Cheryl

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

4 ripe tomatoes - peeled and seeded
3 cloves garlic, peeled
⅓ cup chopped fresh basil
1 teaspoon olive oil
½ teaspoon white sugar
1 (8 ounce) package uncooked spaghetti
½ cup shredded Parmesan cheese

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.

Nutrition Facts : Calories 288.1 calories, Carbohydrate 48.3 g, Cholesterol 7.2 mg, Fat 5 g, Fiber 3.4 g, Protein 12.4 g, SaturatedFat 2.1 g, Sodium 179.7 mg, Sugar 5.3 g

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