null

Pici all'aglione

Pici all'aglione

Pici all'aglione is a typical Tuscan recipe, particularly from the Siena area, made with pici pasta, a thick, rustic type of spaghetti. Pici all'aglione is a very simple recipe to prepare, yet incredibly satisfying. The original Tuscan recipe also allows for chili pepper (if desired).

PICI all'aglione - serves 2 as a main course or 4 side dish

Ingredients:

  • 5 cloves of slivered garlic
  • 2-3 tablespoons of extra virgin olive oil
  • 2 tablespoons of dry white wine
  • San Marzano plum tomato - broken up
  • Salt
  • 1 bag of Pici pasta
PREP
  1. Peel the garlic cloves, cut them in half,  slice the garlic very thin.
  2. Place the oil and sliced garlic in a pan. Turn the heat on high and let it brown very slowly, do not burn. Then add the white wine and cook for 4-5 minutes over low heat, stirring occasionally with a fork until it's almost creamy
  3. Then add the chopped tomatoes, a generous pinch of salt 
  4. Simmer on low for about 15 minutes, stirring occasionally with a wooden spoon.
  5. Boil the pici in plenty of salted water and, just before draining, turn on the heat in the pan with the sauce. Reserve a cup of pasta water in case needed to blend a little better.
  6. Add the drained pasta in the pan with the sauce over medium heat for a few minutes, stirring frequently.
  7. Serve immediately, topped with grated pecorino
Jul 30th 2025 Unknown but adapted by Patti Fortuna

Explore Recipes and Articles

Pasta Fazool with Salami
Celebrity Chef, MaryAnn Esposito Jan 23rd 2026

Pasta Fazool with Salami

Winter can be very long and monotonous but eating does not have tobe. Perk up dull, cold days with t...

Read more
Read more articles

Subscribe our newsletter