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.
- 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
- In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
- Add the crushed tomatoes, salt, and pepper, and stir to combine.
- 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.
- 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.
- Drain the pasta and return it to the pot.
- Add the tomato sauce to the pasta and toss to combine.
- Serve the pasta in bowls, and top with grated Parmesan cheese.
- 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.
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