Chilled Pasta With Rosemary And Tomato

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 2 potatoes, cubed
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon thyme
• 1/4 teaspoon oregano
• 1/2 teaspoon rosemary
• 5 cups canned italian plum tomatoes
• 8 basil leaves, slivered
• 2 onions, quartered
• 1 carrot, chopped
• 2 tablespoons extra virgin olive oil
• 1/4 cup dry red wine
• 1 teaspoon tomato paste
• 1/4 teaspoon cayenne pepper
• salt
• 1 lb spaghetti
• salt

Recipe

• 1 make the roasting oil: brown the potatoes in a pan with the olive oil, thyme, and oregano over a medium flame.
• 2 remove the potatoes and let the olive oil cool.
• 3 serve the potatoes with meat or poultry; reserve the roasting oil for the spaghetti.
• 4 make the tomato sauce: drain 1 cup of liquid from the canned tomatoes; mix the liquid with half of the basil leaves and set aside.
• 5 break the tomatoes up with a wooden spoon.
• 6 in a large non-stick pan, add all the remaining ingredients to the tomatoes.
• 7 bring to a boil on the lowest flame possible and continue to boil for 10 minutes, covering the pan with a splatter screen.
• 8 lower the heat and cook for 3 more hours, stirring every 30 minutes.
• 9 leave the sauce to cool, then purée it in the food processor until smooth.
• 10 add salt to taste, stir in the liquid that was set aside, and cook for another 10 minutes.
• 11 cool and refrigerate.
• 12 make the spaghetti: cook the spaghetti until al dente in a large pot of boiling salted water.
• 13 strain and place under cold running water for 10 minutes.
• 14 meanwhile, prepare a tray large enough to hold the spaghetti in a thin layer and pour two-thirds of the roasting oil into it.
• 15 drain the spaghetti thoroughly, and mix it with the roasting oil in the tray.
• 16 mix the spaghetti with your hands until each strand is lightly coated with the oil.
• 17 add the remaining roasting oil if the spaghetti is not well coated.
• 18 cover the tray and keep it in the refrigerator, mixing every 24 hours, until ready to serve.
• 19 serve the pasta with the tomato sauce on the side.
• 20 keep in mind that since the sauce is cold, you will have to use much more of it than if it were warm.
• 21 serves 4.