Pici all’Aglione – Pasta with Garlic Sauce

COURSE: Primo piatto

DIFFICULTY: Easy

PREPARATION TIME: 40 minutes

Created by Sienese pastaii — pasta makers — pici are thick strands of pasta made with a simple dough of flour and water that is cut into strips and then hand-rolled. With a perfect al dente bite, the pasta pairs well with a variety of pairings, from smooth tomato sauce to hearty meat ragu. Whether you’re cooking at home or dining out, pici offer a rustic taste of the Tuscan kitchen.

Yield: 6 servings

1 pound pici
1 (28-ounce) can whole peeled tomatoes, crushed
4 to 6 garlic cloves
Extra virgin olive oil, to taste
Pinch of arrabbiata peperoncini-sea salt mix
3 sprigs fresh basil, torn
Salt & pepper, to taste

In a large skillet, heat about 2 tablespoons of the olive oil over medium-high heat. Add the garlic and peperoncini. When the garlic becomes fragrant, add the crushed tomatoes, and cook for 20 minutes until reduced to a sauce. Season with salt and pepper, and remove from the heat.

Add the pici to a pot of salted boiling water, and stir. Cook until al dente. Ladle out ½ cup of the pasta water, then drain the pasta. Add the pasta to the sauce, toss, and cook together over medium heat for 1 minute. Add the pasta water as needed to make the sauce slightly loose and glossy.

Place the pasta on warmed plates, add a final drizzle of extra virgin olive oil, top with the fresh basil, and serve immediately.

Buon appetito!

This recipe was first published courtesy of Eataly Magazine.

Find the original recipe here.