Pici all’ Aglione

Pici all’ Aglione is a traditional pasta dish from Tuscany, Italy that features a thick, hand-rolled pasta similar to spaghetti, known as Pici. The pasta is paired with a flavorful tomato sauce made with garlic, olive oil, and many fresh tomatoes, usually called Aglione sauce. The sauce is made by sautéing garlic in olive oil and then adding a large number of tomatoes, which are then simmered until they become a thick and flavorful sauce. The pasta is typically cooked until al dente and then tossed with the sauce and sometimes grated Parmesan cheese. The dish is typically served as a main course and is known for its rustic, hearty, and flavorful taste.

Ingredients:

• 1 pound of fresh or dried Pici pasta
• 1/4 cup of olive oil
• 10 cloves of garlic, minced
• 2 cans of crushed tomatoes (about 28 oz)
• Salt and pepper, to taste
• grated Parmesan cheese for serving

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
2. Add the crushed tomatoes, salt, and pepper, and stir to combine.
3. Bring the sauce to a simmer, then reduce the heat to low and let it cook for about 20-25 minutes, or until it has thickened and the flavors have melded together.
4. Bring a large pot of salted water to a boil. Add the Pici pasta and cook until al dente, about 2-3 minutes for fresh pasta and 8-10 minutes for dried pasta.
5. Drain the pasta and return it to the pot.
6. Add the tomato sauce to the pasta and toss to combine.
7. Serve the pasta in bowls, and top with grated Parmesan cheese.
8. Enjoy as a main course.

Note: Pici pasta can be hard to find. You can use spaghetti or bucatini as a substitute. If you are using dried pasta, you can add a ladle of pasta water to the sauce to adjust the consistency and make it creamier.