Cold Summer Tagliatelle With Blender Tomato Sauce - cooking recipe

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
Tomato sauce
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

Preparation

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.