Recipe

A traditional Tuscan pasta dish made with thick handmade pici pasta and a rustic tomato sauce flavored with aglione, a mild garlic native to the Val di Chiana region.

Ingredients (Serves 4)

• 400g pici pasta (or thick spaghetti if unavailable)
• 4 tbsp extra virgin olive oil
• 5–6 cloves mild garlic (or aglione if available), thinly sliced
• 500g crushed San Marzano tomatoes
• 2 tbsp tomato paste
• 6–8 fresh basil leaves
• Salt, to taste
• Freshly ground black pepper
• A pinch of chili flakes (optional)

Instructions

1. Prepare the sauce

• Heat the olive oil in a large skillet over low heat.
• Add the sliced garlic and cook gently for 2–3 minutes until soft and fragrant. Do not let it brown.
• Stir in the tomato paste and cook for 1 minute.

2. Simmer

• Add the crushed tomatoes and season with salt and black pepper.
• Simmer over low heat for 20–25 minutes, stirring occasionally.
• Add the basil during the last 5 minutes of cooking.

3. Cook the pasta

• Bring a large pot of well-salted water to a boil.
• Cook the pici until al dente according to the package directions.
• Reserve ½ cup of the pasta water before draining.

4. Combine

• Transfer the pasta directly into the sauce.
• Add a splash of the reserved pasta water and toss until the sauce coats every strand.

5. Serve

• Divide among warm bowls.
• Finish with a drizzle of extra virgin olive oil, freshly ground black pepper, and a few fresh basil leaves.

Chef’s Tip 🇮🇹

Traditionally, Pici all’Aglione is served without cheese. The sweet, delicate flavor of the garlic and the richness of the tomato sauce are intended to be the stars of the dish, making it one of Tuscany’s most authentic and rustic pasta recipes. 🍅🍝