Italian Pasta Salad II

Bring a large pot of salted water to a boil and cook 1 g pasta rigatoni until al dente, about 1–2 minutes before package time.

Drain pasta, reserving 120 ml pasta water. Set pasta aside to cool slightly.

Heat 92 g olive oil in a large bowl or pan and stir in 45 g minced garlic until fragrant, about 1 minute; do not brown.