Pici All’Aglione is a favorite Tuscan pasta dish ideal for busy nights or pasta lovers’ gatherings. In just 30 minutes, pici pasta is cooked al dente and tossed in a zesty garlic tomato sauce with tangy crushed tomatoes, rich olive oil, and sweet garlic.
Why you should try this recipe
- Super simple – This Pici All’Aglione requires just 6 ingredients and no complicated cooking steps, so you can’t go wrong! And by the way, Pasta Al Limone is also a fantastic choice when you’re short on time but still want something tasty and full of flavor.
Perfect for any time of year, this recipe uses canned crushed tomatoes, so you can enjoy it no matter the season. It’s like bringing a little Italian summer into your kitchen whenever you need it (and if you haven’t tried my Gnocchi Alla Sorrentina, Creamy Red Pepper Pasta, or Creamy Cheese Tortellini With Spinach, it’s another great way to do just that)! - Plant-based – This Pici All’Aglione recipe is naturally vegan if you skip the optional Pecorino Toscano on top, making it ideal for our vegan friends. For more inspiration, take a look at my collection of vegan recipes.
- Wine pairing-friendly – Though I especially enjoy pairing this dish with Tuscan reds like Chianti Classico or Brunello di Montalcino, it pairs wonderfully with a variety of wines, from light reds to crisp whites. Looking for more wine-friendly pasta? Try my Spinach Ricotta Gnudi With Brown Butter And Sage!
Get 5 Days of 30-Minute Vegetarian Dinners – FREE!
Sign up TO MY EMAIL SERIES + NEW RECIPES
The Ingredients You’ll Need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Pici pasta – has the perfect shape to soak up all the delicious garlic tomato sauce. I strongly recommend choosing an Italian brand, such as Morelli, which is widely available.
- Garlic – In this recipe, garlic is grated with a zester, ensuring it is perfectly incorporated into the tomato sauce. As the sauce is simmered for 20 minutes, the garlic loses its pungent raw garlic flavor to become milder and more perfumed.
- Canned crushed tomatoes – I highly recommend the Italian brand Mutti for the best ripe tomato flavor.
- Dry white wine adds a depth of flavor to the sauce. Pinot Grigio is a good option!
- Optional add-in: Pecorino Toscano or Parmigiano Reggiano – to sprinkle on top.
Love pasta? Check out my Super Creamy Chanterelle Pasta or Truffle Pasta!
What is pici pasta?
Pici, also known as Pici Toscani is a long thick pasta from Tuscany. It is traditionally made fresh and hand-rolled but can also be found dried (this is what I am using in this recipe). Pici is made with Italian durum wheat semolina, water, olive oil, and salt, and therefore eggless, making them a great option for vegan pasta recipes.
Substitutes for pici pasta
Pici pasta might not be easily available where you live. Here, you can substitute it with Bucatini, Spaghetti, or Linguine. While the last two are thinner than Pici, they will do the trick just fine.
How to make Pici All’Aglione?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. In a skillet, heat extra-virgin olive oil over medium flame. Add the grated garlic and cook until the garlic is fragrant but not brown, stirring regularly with a wooden spoon.
Step 2. Pour in the white wine and cook for 2 minutes, or until the wine evaporates.
Step 3. Add the crushed tomatoes and salt, and stir until well combined. Let the sauce simmer over medium-low heat for 20 minutes, stirring occasionally.
Step 4. Meanwhile, bring a large pot of well-salted water to a boil and cook the pici al dente according to the package instructions. (Note that pici pasta usually takes longer to cook than other pasta—typically around 20 to 30 minutes, depending on the brand.).
Note: Pici pasta is pretty delicate and can break easily. So, just let it sit in boiling water for the first 15 minutes without stirring. After that, you can safely give it a stir to loosen it up.
Step 5. Add freshly cracked pepper to the tomato sauce and stir well. After draining the pici, transfer it straight into the aglione sauce.
Step 6. With kitchen tongs, toss the pasta in the sauce until evenly coated. Serve the Pici All’Aglione immediately, sprinkled with optional Pecorino or Parmigiano Reggiano. Enjoy!
Nim Keys – Useful Pici All’Aglione Tips
- Use a large pot to ensure the pici has plenty of room to expand and cook evenly.
- Properly salt the cooking water by using a ratio of ½ teaspoon of salt per cup of water (10g of salt per liter of water). This ensures the pasta is seasoned perfectly.
- Pici pasta usually takes a bit longer to cook than other pasta—usually 20 to 30 minutes—because it’s made using a special process with bronze-drawing and Italian durum wheat. It also dries at a low temperature, which gives it its unique texture and flavor.
- Pici pasta is quite delicate and can break if handled roughly. For best results, avoid stirring it during the first 12-15 minutes of cooking.
- As with any pasta, be sure to cook it al dente (firm in the center) to enhance both its digestibility and flavor. Tasting the pici as it nears the end of cooking is a good way to check if it’s done to your liking.
Wine Pairing for Pici All’Aglione🍷
TUSCAN REDS
For a Tuscan meal such as Pici All’Aglione, nothing beats a glass of local wine. And when it comes to local favorites, Sangiovese —the region’s star grape variety— is the perfect choice.
Its vibrant acidity pairs perfectly with the tartness of crushed tomatoes, while its medium-to-full body complements the richness of extra-virgin olive oil and the sweetness of cooked garlic.
WINE APPELLATION SUGGESTIONS
Recipe FAQs
You can skip the wine if you’d like! The flavor of the pasta sauce will be a bit less complex and robust without it, but it will still be delicious.
You can prepare the aglione sauce up to 2 days ahead and keep it in the fridge. When you’re ready to serve, simply reheat the sauce in a skillet over medium heat for about 5 minutes. To avoid the pasta becoming overcooked and soggy, I suggest cooking the pici pasta just before serving.
For a hearty Italian-inspired meal, start with Peach Caprese Salad and finish with Lemon Ricotta Cake for dessert!
Pici All’Aglione is at its best when enjoyed right away, as the pasta continues to cook in the sauce and can become overly soft if left too long. However, if you have leftovers, you can store them in an airtight container in the fridge for up to 3 days, but keep in mind that the pasta might lose some of its texture and flavor the next day.
Other delicious Italian-inspired recipes
If you tried these Pici All’Aglione or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
Pici All’Aglione (Pici Pasta with Garlic Tomato Sauce)
PRINT SAVEEQUIPMENT
- Microplane Zester
- Sauté Pan
- Kitchen Tongs
INGREDIENTS
- 16 ounces (450 g) dried Pici pasta (alternatively, use Bucatini, Spaghetti, or Linguine)
- 2x 14 ounce cans (800 g) good-quality crushed tomatoes
- 6 big cloves of garlic grated with a Microplane zester
- ¼ cup (50 ml) dry white wine
- 5 tablespoons (75 ml) extra-virgin olive oil
- 1 teaspoon (5 g) kosher salt
- ¼ teaspoon freshly cracked pepper
- ½ cup (45 g) Pecorino Toscano or Parmigiano Reggiano, grated (optional)
INSTRUCTIONS
Make the garlic tomato sauce.
- In a skillet, heat extra-virgin olive oil over medium flame. Add the grated garlic and cook until the garlic is fragrant but not brown, stirring regularly with a wooden spoon.
- Pour in the white wine and cook for 2 minutes, or until the wine evaporates.
- Add the crushed tomatoes and salt, and stir until well combined. Let the sauce simmer over medium-low heat for 20 minutes, stirring occasionally.
Meanwhile, cook the pici.
- Bring a large pot of well-salted water to a boil and cook the pici al dente according to the package instructions.
- Add freshly cracked pepper to the tomato sauce and stir well.
Add the pici to the tomato sauce.
- After draining the pici, transfer it straight into the aglione sauce.
- With kitchen tongs, toss the pasta in the sauce until evenly coated. Serve the Pici All'Aglione immediately, sprinkled with optional Pecorino or Parmigiano Reggiano. Enjoy!
NOTES
- Use a large pot to ensure the pici has plenty of room to expand and cook evenly.
- Properly salt the cooking water by using a ratio of ½ teaspoon of salt per cup of water (10g of salt per liter of water). This ensures the pasta is seasoned perfectly.
- Pici pasta usually takes a bit longer to cook than other pasta—usually 20 to 30 minutes—because it’s made using a special process with bronze-drawing and Italian durum wheat. It also dries at a low temperature, which gives it its unique texture and flavor.
- Pici pasta is quite delicate and can break if handled roughly. For best results, avoid stirring it during the first 12-15 minutes of cooking.
- As with any pasta, be sure to cook it al dente (firm in the center) to enhance both its digestibility and flavor. Tasting the pici as it nears the end of cooking is a good way to check if it’s done to your liking.
Enjoy cooking this new italian recipe ! paired with Sangiovese 🍷👍
Thank you Misy!