Pici All'Aglione (Pici Pasta with Garlic Tomato Sauce)

pici all'aglione in a bowl with a skillet and glass of wine on the side

5 from 2 votes

Pici All'Aglione (Pici Pasta with Garlic Tomato Sauce)

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 tomatoes, rich olive oil, and sweet garlic.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Servings:

Calories: 643kcal

Author: Ninon Michels

Ingredients

16 ounces dried Pici pasta (alternatively, use Bucatini, Spaghetti, or Linguine)
2x 14 ounce cans good-quality crushed tomatoes
6 big cloves of garlic (grated with a Microplane zester)
¼ cup dry white wine
5 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
¼ teaspoon freshly cracked pepper
½ cup Pecorino Toscano or Parmigiano Reggiano, grated (optional)

US Customary - Metric

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.

Nutrition