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Easy and vibrant garlic tomato pasta recipe from Tuscany (locally called Pici All’ Aglione). Quick to make, perfect for busy weeknight meals or for gathering with pasta lovers. Pici All’Aglione reach the absolute perfection when paired with Tuscan wines such as Chianti Classico or Rosso di Montalcino. Trust me, these are meant to meet!
A few details about the recipe
This Garlic Tomato Pasta (Pici All’Aglione) is one of the most popular Tuscan dishes. It is found on the menu of each and every Trattoria (local restaurants) in the region.
The pasta : this recipe is usually made with traditional Tuscan Pici pasta that are long thick pasta. If Pici are not available where you live, feel free to use Spaghetti di Gragnano or Linguine instead.
Garlic: aglione are big mild garlic and one of the key ingredients of this recipe. Needless to say that this recipe is for garlic lovers only!
In this quick and easy pasta dish, the tanginess of the tomatoes meet the lusciousness of olive oil and the pungent perfume of garlic. A flavor bomb to enjoy all year long!
What to serve this with?
These Pici All’ Aglione are delicious as is. It is a recipe I make on repeat for when I am uninspired or busy.
For a more festive occasions, I recommend serving Panzanella (Toscan Summer Salad) as a starter, followed by these Pici. And good news! You can serve the same wine for both recipes! Both are an ideal march for Tuscan wines.
🍷Wine Pairing for Tuscan Garlic Tomato Pasta (Pici All’ Aglione)
Tuscan wines (made of Sangiovese grapes)!
A local Tuscan dish calls for a local wine! Sangiovese, the main local grape variety from Tuscany is the perfect match for these Pici All’Aglione.
WINE APPELLATION SUGGESTIONS
Chianti Classico (Tuscany, Italy)
Rosso di Montalcino (Tuscany, Italy)
FREQUENTLY ASKED QUESTIONS
Spaghetti di Gragnano or Linguine are both great options for this recipe.
No, you can skip the wine altogether. The tasty will be slightly different but still delicious.
Other delicious Italian inspired recipes
Pici All’Aglione (Tuscan Garlic Tomato Pasta)
- Total Time: 30 minutes
- Yield: 4 1x
18 ounces (500 g) of Pici, Spaghetti di Gragnano or Linguine pasta
3 and ½ cups (800 g) of good quality tomato pulp
6 big cloves of garlic, thinly minced
¼ cup (50 ml) of dry white wine
5 tablespoons (75 ml) of extra-virgin olive oil
1 teaspoon (5 g) of sea salt
⅛ teaspoon of freshly cracked pepper
Pecorino Toscano or Parmesan shavings (optional), to sprinkle on top
- In a saucepan, heat extra-virgin olive oil over medium flame.
- Add the thinly minced garlic and stir with a wooden spoon.
- When the garlic starts to be fragrant (it should turn golden nor brown), add white wine and cook for 2 minutes until the wine has evaporated.
- Add the tomato pulp and salt and let it simmer for 20 minutes.
- After 20 minutes, add freshly cracked green pepper.
- In a large pot, boil some well-salted water and cook the Pici.
- Cook the pasta according to the package instructions, until al dente.
- When they are cooked, strain the Pici and add them directly to the sauce.
- Using a pair of tongs, stir until all the Pici are well coated and glossy.
- Serve immediately with grated Pecorino sprinkled on top. This step is optional, the Pici are delicious as is!
- Enjoy with a glass of Chianti Classico or Rosso di Montalcino!
The recipe can easily be made plant-based by skipping the optional Pecorino!
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Cuisine: Italian
- Diet: Vegetarian
Keywords: garlic tomato pasta, Italian pasta dish, Tuscan recipe