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Pici All' Aglione sprinkled with Parmesan shavings in a plate

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



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


  1. In a saucepan, heat extra-virgin olive oil over medium flame.
  2. Add the thinly minced garlic and stir with a wooden spoon.
  3. 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.
  4. Add the tomato pulp and salt and let it simmer for 20 minutes.
  5. After 20 minutes, add freshly cracked green pepper.
  6. In a large pot, boil some well-salted water and cook the Pici.
  7. Cook the pasta according to the package instructions, until al dente.
  8. When they are cooked, strain the Pici and add them directly to the sauce.
  9. Using a pair of tongs, stir until all the Pici are well coated and glossy.
  10. Serve immediately with grated Pecorino sprinkled on top. This step is optional, the Pici are delicious as is!
  11. Enjoy with a glass of Chianti Classico or Rosso di Montalcino! 

Nim Keys

The recipe can easily be made plant-based by skipping the optional Pecorino Toscano!

  • Author: Ninon
  • 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