Cold Tagliolini for Shabbat

Vinegar, sugar, chilli and lemon give a twist to the tomato sauce in this great pasta dish, which is ideal served at room temperature for a summer Shabbat meal. It may seem as if you have too much sauce when you first mix the pasta into it, but it will be absorbed as it cools and you will end up using it all. The dish tastes slightly different when warm rather than cold, but it is delicious either way. The tomato sauce can be prepared in advance, and it’s actually better used cold.