I can't find Pici pasta where I live. What are the substitutes?

Spaghetti di Gragnano or Linguine are both great options for this recipe.

I don't like cooking with wine. Is this mandatory?

No, you can skip the wine altogether. The tasty will be slightly different but still delicious.

Tuscan Garlic Tomato Pasta (Pici All'Aglione)

Name: Tuscan Garlic Tomato Pasta (Pici All'Aglione)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 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

Tuscan Garlic Tomato Pasta (Pici All’Aglione)

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 reaches absolute perfection when paired with Tuscan wines such as Chianti Classico or Rosso di Montalcino. Trust me, these are meant to meet!

Total Time: 30 minutes
Yield: 4 1x

Ingredients

Scale

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

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Instructions

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!