Pici all'Aglione

From Tuscany’s Valdichiana, pici all’aglione pairs hand-rolled thick pasta with a gentle garlic-tomato sauce. Slow-cooked aglione mellows into sweetness rather than sharp heat, clinging to chewy pici in a simple, comforting bowl.

Serves 4 · 20 min prep · 30 min cook

Estimate for one serving

• 315 cal
• 12g protein
• 24g carbs
• 8g fat
• 6g fiber

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Ingredients

• 1 lb pici pasta (hand-rolled thick spaghetti)Pantry
• 6-8 aglione or mild garlic clovesProduce
• 2 cups tomato passataPantry
• 1/3 cup extra-virgin olive oilPantry
• to taste saltSpices
• pinch chili flake optionalSpices
• for serving Pecorino optionalDairy

Instructions

1. 1Slowly cook sliced garlic in oil without browning.
2. 2Add tomato; simmer to a sweet, garlic-forward sauce.
3. 3Boil pici until chewy-tender.
4. 4Toss with sauce and pasta water. Serve rustic.