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.
