1. Cook the tagliatelle in plenty of boiling, salted water and drain when al dente. 2. While hot, combine in a serving bowl with the garlic, parsley, basil, oil, and mix thoroughly. Set aside to cool. 3. Heat oil in a saucepan over medium heat. 4. Add the onion, garlic, & celery & cook until onion is soft. 5. Add the tomatoes, basil, & parsley and season to taste with S/P & sugar. 6. Simmer for 45 minutes, stirring occasionally & being careful not to scorch. 7. Puree with an immersion blender or in your food processor. 8. Cool the sauce on the counter or in the frig, depending on your taste. Luigi recommends the dish should be served cool, not cold. 9. When ready to serve, add the cold tomato sauce to the tepid pasta and toss lightly. ---------------------------------------------------------------------------
Nutrition
Ingredients
