Pici all'aglione

Pici all’aglione is a traditional dish from Tuscan cuisine, particularly from the Siena area. This dense and rustic pasta dish is accompanied by a simple sauce made with garlic and tomato. Here is how to prepare it:

Ingredients

• 400 g of Pici (or other similar pasta such as spaghetti or bucatini)
• 6 cloves of garlic
• 800 g of peeled tomatoes
• Extra virgin olive oil
• Red chili pepper (optional)
• Salt
• Fresh basil

Preparation

1. Start by gently crushing the garlic cloves with the knife, without completely removing the peel, and fry them in a pan with extra virgin olive oil. If you like a bit of spiciness, add a whole red chili pepper as well.
2. Once the garlic is golden, but not burnt, remove it from the pan and pour in the peeled tomatoes. Crush the tomatoes with a wooden spoon to break them into smaller pieces.
3. Add salt to taste and let cook over low heat for about 20-30 minutes, until the sauce has thickened.
4. While the sauce is cooking, bring a large pot of salted water to a boil and cook the Pici according to the cooking time indicated on the package, usually between 15 and 20 minutes, as they are a rather thick pasta.
5. Drain the Pici al dente, saving some of the cooking water, and pour them into the pan with the aglione sauce. Toss the pasta in the sauce and, if necessary, add some of the cooking water to achieve a creamy consistency.
6. Serve hot, garnished with hand-torn fresh basil leaves.

Trivia

The term “aglione” probably comes from the word “aglio” (garlic) combined with the augmentative suffix “-one”, highlighting the importance of garlic in this dish. Aglione is a type of garlic typical of the Valdichiana area, particularly large and with a more delicate taste compared to common garlic. If you can find it, the dish will gain in authenticity and delicacy of flavors. Enjoy your meal!