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 and not 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 Toscano!
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Cuisine: Italian
- Diet: Vegetarian
- Serving Size:
- Calories: 990
- Sugar: 8.9 g
- Sodium: 732 mg
- Fat: 22.6 g
- Carbohydrates: 168.4 g
- Protein: 33 g
- Cholesterol: 7.4 mg
Keywords: garlic tomato pasta, Italian pasta dish, Tuscan recipe