Chilled Pasta with Rosemary and Tomato

1. 1

   Make the roasting oil: Brown the potatoes in a pan with the olive oil, thyme, and oregano over a medium flame.

2. 2

   Remove the potatoes and let the olive oil cool.

3. 3

   Serve the potatoes with meat or poultry; reserve the roasting oil for the spaghetti.

4. 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. 5

   Break the tomatoes up with a wooden spoon.

6. 6

   In a large non-stick pan, add all the remaining ingredients to the tomatoes.

7. 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. 8

   Lower the heat and cook for 3 more hours, stirring every 30 minutes.

9. 9

   Leave the sauce to cool, then puree it in the food processor until smooth.

10. 10

    Add salt to taste, stir in the liquid that was set aside, and cook for another 10 minutes.

11. 11

    Cool and refrigerate.

12. 12

    Make the spaghetti: Cook the spaghetti until al dente in a large pot of boiling salted water.

13. 13

    Strain and place under cold running water for 10 minutes.

14. 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. 15

    Drain the spaghetti thoroughly, and mix it with the roasting oil in the tray.

16. 16

    Mix the spaghetti with your hands until each strand is lightly coated with the oil.

17. 17

    Add the remaining roasting oil if the spaghetti is not well coated.

18. 18

    Cover the tray and keep it in the refrigerator, mixing every 24 hours, until ready to serve.

19. 19

    Serve the pasta with the tomato sauce on the side.

20. 20

    Keep in mind that since the sauce is cold, you will have to use much more of it than if it were warm.

* Per serving · 4 servings · Values may vary.