Torquato's Misunderstood Cold Pasta with Garlic Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- 1 pound spaghetti
- freshly ground black pepper to taste
- 2 tablespoons chopped fresh flat-leafed parsley leaves
- 2 to 4 garlic cloves, sliced thin
- 1/4 cup extra-virgin olive oil, plus additional to taste if desired
- Carbohydrate 57 g(19%)
- Fat 10 g(16%)
- Fiber 3 g(10%)
- Protein 10 g(20%)
- Saturated Fat 1 g(7%)
- Sodium 202 mg(8%)
- Calories 362
Preparation 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. 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. 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.
Preparation 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. 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. 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.
