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
- Peel the garlic cloves, cut them in half, slice the garlic very thin.
- 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
- Then add the chopped tomatoes, a generous pinch of salt
- Simmer on low for about 15 minutes, stirring occasionally with a wooden spoon.
- 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.
- Add the drained pasta in the pan with the sauce over medium heat for a few minutes, stirring frequently.
- Serve immediately, topped with grated pecorino
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