Pici all'aglione is the Tuscan answer to a long day in the kitchen: thick, hand-rolled noodles in a sauce made from slowly braised garlic and chunky tomatoes.
The rough surface of the pici holds the sauce in place instead of letting it slide off — that is exactly what they were invented for.
Main course for four.
The idea. The whole pack of pici (500 g) is enough as a main course for four people.
As a first course before a meat or fish dish, the same amount is enough for six.
Goes well with a green salad with lemon dressing to balance out the hearty sauce.
Ingredients
- 1 pack (500 g) Pici by Viani
- 8 garlic cloves
- 500 g chunky tomatoes (canned)
- 4 tbsp olive oil
- 1 small dried chili
- 1 bunch fresh basil
- Salt
- Parmesan for sprinkling
Method
- Peel the garlic cloves and cut them into thin slices.
- Heat the olive oil in a wide pot and gently sauté the garlic with the crumbled chili over very low heat for 10 minutes, without letting it take on color.
- Add the chunky tomatoes and let the sauce simmer uncovered over low heat for 25 minutes until it thickens.
- Bring plenty of water to a boil in a large pot.
- Add the pici to the boiling water and cook for 10 to 12 minutes until al dente.
- Only now season the sauce with salt.
- Drain the pici, reserving some of the cooking water, and add them directly into the sauce.
- Mix everything well and loosen with a little cooking water if necessary.
- Sprinkle with torn basil and serve with Parmesan.
