Tuscana pici all’aglione
Tuscan pici all'aglioni
Cooking up some Tuscana pici all’aglione is a lesson in how Italians cook up a sauce using fresh tomatoes.
To create that Italian style of tomato sauce that many of us want to achieve, takes a little extra time and patience compared to simply opening a can or jar. The pici pasta was born in Tuscany. It’s the thickest form of spaghetti you can find and is often made by rolling each strand out by hand. It’s perfect with a rich tasting tomato sauce which makes this particular Italian dish unchanged for centuries.
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Aglione is a type of garlic typically used in Tuscan dishes. The cloves are huge compared to everyday garlic, it also has much more flavour and is slightly sweet. However, since we can’t all get our hands on Aglione, everyday garlic will do!
Tuscana pici all’aglione – serves 4 people
- 1 lb (500 grams) Pasta Nostra Tuscana pici
- 1 lb (500 grams) tomatoes
- 4 cloves of garlic, roughly chopped
- 1 red pepper
- oil
- salt
- In a large skillet cook on a low heat, place the garlic and chilli in plenty of olive oil.
- Cut the tomatoes into small pieces and add them to the pan, add salt, cover with a lid and cook about 15 – 20 minutes.
- Meanwhile, cook the pici in salted water for the time indicated on the package.
- Drain the pici and sauté in a pan with the sauce.
- Serve topped with some fresh pasta.
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