Pici all'aglione -Pici With Big Garlic
Handmade Pici pasta enjoys a long, ancient history, dating back to the Etruscans. This regional specialty originates from the town of Siena in Tuscany. If you've been to Siena, chances are you've enjoyed Pici pasta!
This is a simple, easy-to-make garlic forward dish which translates to Pici with big garlic.
- 1 lb. Pici Pasta
- 2 Tbsp. Tuscan Herb Extra Virgin Olive Oil
- 6 cloves Garlic, roughly chopped
- 1 Tbsp red pepper flakes (or more if you like)
- 28 oz. Tomatoes, hand crushed
- 1 cup reserved pasta water
- Because Pici pasta has a cook time of about 20 minutes and the sauce can be made relatively fast, start your pasta first by bringing a pot with 6 quarts of salted water to a boil.
- NOTE: Do not cook your Pici completely. Rather strain it when it is close to done, being sure to remove your 1 cup of reserved pasta water first and add it to your pan of sauce to finish cooking. This will also absorb some liquid in your sauce, so if your sauce is a little thin, this will thicken it up. If your sauce is a little thick, add some of your reserved pasta water little by little to your desired thickness is obtained.
- Using a large, preheated sauté pan, add 1 tbsp. extra virgin olive oil, garlic, and red pepper flakes and sauté until the garlic is slightly brown, but not burned.
- Add tomatoes along with their juice. Cook under medium heat, uncovered, for 15 minutes or until sauce thickens.
- Add your almost cooked Pici and blend with the sauce. When your pici is cooked to your taste, pull it from the heat and into your favorite serving dish.
- Finish with a drizzle with olive oil and serve. Serves four.