• Ingredients: 18
  • Serves: 4

Torquato’s misunderstood cold pasta with garlic sauce with fine sea salt plus additional to taste, spaghetti, to 4 garlic cloves, sliced thin, extra-virgin olive oil, plus additional to taste if desired, chopped fresh flat-leafed parsley leaves, freshly ground black pepper to taste.


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Add and cook soup 30 seconds:

For serving:


  1. Step 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.

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  2. Step 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.

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  3. Step 3 Ladle out and reserve 1/4 cup cooking liquid. Drain pasta and rinse well under cold water until cool.
  4. Step 4 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.

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  5. Step 5 Chill pasta at least 30 minutes and up to 2 hours. Season pasta with pepper and additional salt before serving.

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Nutrition information

Calories 544 Carbohydrates 86 g (29%)
Fat 15 g (23%) Protein 15 g (30%)
Saturated Fat 2 g (11%) Sodium 681 mg (28%)
Polyunsaturated Fat 2 g Fiber 4 g (15%)
Monounsaturated Fat 10 g Cholesterol 0