Tuscan Pici Pasta with Garlic and Tomato Sauce

Pici all’Aglione – A Traditional Italian Pasta Dish
Category: First Courses
Serves: 4

Ingredients

Instructions

Pici all’aglione is a traditional Tuscan pasta dish that boasts a rich and aromatic garlic sauce, with a touch of heat from fresh chili peppers and a savory depth from ripe tomatoes. Here’s how you can prepare this delectable dish:

1. Prepare the Tomatoes: Start by blanching the tomatoes in boiling water for about 1 minute. This will make peeling them easier. Once the skin has loosened, remove them from the water, peel them, and cut them in half. Scoop out the seeds and chop the flesh into small cubes, around 1-2 cm each. Set the diced tomatoes aside for later.

2. Prepare the Garlic: For the garlic, if you have a garlic press, crush the garlic cloves directly. If not, slice the garlic cloves thinly and use the side of a heavy knife to crush them gently. This will help release their flavor without the garlic becoming too overpowering.

3. Cook the Aromatics: In a large pan or skillet, heat the extra virgin olive oil over low heat. Add the crushed garlic and the finely chopped chili pepper (remember to remove the seeds to control the heat). Let the garlic slowly sauté for about 10 minutes, ensuring it does not brown but instead softens and releases its fragrant oils. Stir occasionally to avoid burning.

4. Prepare the Sauce: Once the garlic has softened, add the diced tomatoes to the pan. Stir in the white wine vinegar and allow the mixture to simmer gently for about 20 minutes, or until it has reduced and formed a creamy sauce. If the sauce becomes too thick during this process, you can add 2-3 ladles of pasta cooking water to achieve the desired consistency.

5. Boil the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Add the pici pasta to the boiling water and cook according to the package instructions, typically around 10-12 minutes, until al dente.

6. Combine Pasta and Sauce: Once the pasta is cooked, drain it, reserving some of the cooking water. Add the pici to the garlic and tomato sauce, tossing everything together over low heat. If necessary, add a little more pasta cooking water to help the sauce coat the pasta evenly.

7. Serve: Taste the dish and adjust the seasoning with salt if needed. Serve the pici hot, garnished with a drizzle of olive oil and a sprinkle of fresh herbs if desired. The combination of slow-cooked garlic, spicy chili, and juicy tomatoes creates a rich, aromatic sauce that pairs perfectly with the tender, chewy pici pasta.

Enjoy your homemade Pici all’aglione, a true taste of Tuscany, perfect for a cozy family meal or a special dinner gathering. The unique blend of garlic and chili with the sweetness of tomatoes makes this dish a savory delight.

Nutritional Information (per serving)

This flavorful and comforting dish combines the classic elements of Italian cuisine, showcasing the simplicity and depth of ingredients that make it so beloved. Whether you’re making it for a weeknight dinner or a weekend gathering, this recipe will surely become a staple in your kitchen.