Torquato's Misunderstood Cold Pasta with Garlic Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Florentine summers are hot and sticky no time to even think about eating a plate of hot pasta. So, when Torquato Innocenti, whose produce I seek out in my local market, mentioned cold garlic pasta I raced home with his vague hints and produced the following dish. As we compared notes the next day, I realized that Torquato's garlic sauce, and not the pasta, was cold. But no one at my table complained. Can be prepared in 45 minutes or less but requires additional unattended time. Ingredients:
2 1/2 tablespoons fine sea salt plus additional to taste |
1 pound spaghetti |
2 to 4 garlic cloves, sliced thin |
1/4 cup extra-virgin olive oil, plus additional to taste if desired |
2 tablespoons chopped fresh flat-leafed parsley leaves |
freshly ground black pepper to taste |
Directions:
1. In a 6-quart kettle bring 5 quarts water to a boil and add 2 1/2 tablespoons salt and pasta. Cool pasta until al dente.
2. While pasta is cooking, in a skillet cook garlic in 2 tablespoons oil over moderate heat, stirring, until it just be gins to turn pale golden and stir in parsley. Remove skillet from heat and add salt and pepper.
3. Ladle out and reserve 1/4 cup cooking liquid. Drain pasta and rinse well under cold water until cool. Drain pasta well and transfer to a large bowl. Add garlic mixture, reserved cooking liquid, and remaining 2 tablespoons oil, or to taste, and toss well. Chill pasta at least 30 minutes and up to 2 hours. Season pasta with pepper and additional salt before serving.
|
|