Tuscan Garlic And Tomato Pasta (pici All'aglione)
Tuscan Garlic and Tomato Pasta, also known as Pici all'Aglione, is a classic dish from the Tuscan region of Italy. This hearty and flavorful pasta dish features a rich tomato and garlic sauce that perfectly complements the thick, hand-rolled pici pasta.
Ingredients
- 500g pici pasta
- 6 cloves garlic, thinly sliced
- 1/4 cup extra virgin olive oil
- 1 can (400g) whole peeled tomatoes
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a large pot, bring salted water to a boil and cook the pici pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and cook until golden and fragrant, about 2 minutes.
- Add the red pepper flakes to the skillet and cook for an additional 1 minute.
- Crush the whole peeled tomatoes with your hands and add them to the skillet with their juices. Season with salt and pepper, then simmer for 20-25 minutes, stirring occasionally, until the sauce has thickened.
- Add the cooked pici pasta to the skillet and toss to coat it evenly with the sauce.
- Serve the Tuscan Garlic and Tomato Pasta in individual bowls, topped with grated Parmesan cheese.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 60g
- Protein
- 10g
- Fat
- 7g
Supplies
Large pot Skillet Wooden spoon
Tools
Chef's knife Cutting board
Serving suggestions
Serving suggestions: Enjoy with a glass of Chianti and a side of crusty bread.
Tips & tricks
Tips: For an extra kick of flavor, add a splash of balsamic vinegar to the sauce before serving.
Cost
$10