Tuscan Kiss-Proof Garlic Pasta (Pici all'Aglione)
Details
Bold tomato-garlic on thick noodles
Ingredients
Instructions
Make the Pici Dough
In a large bowl, combine the flour and salt. Create a well in the center and pour in the warm water and olive oil. Mix with a fork, then use your hands to bring it all together. Transfer to a floured surface and knead for about 10 minutes until smooth and elastic. Cover the dough and let it rest for at least 30 minutes.
Form the Pici
Roll out the dough into a thick sheet. Cut the dough into thin strips. Hand-roll each strip on a wooden board to create thick, long spaghetti-like noodles, known as pici. Dust them with a little flour to prevent sticking.
Start the 'Aglione' Sauce
Peel the Aglione cloves and chop them finely. In a large pan, heat the olive oil over low heat. Add the chopped garlic and cook gently, ensuring it doesn't brown. The goal is to let it soften and almost dissolve.
Build the Flavor
Increase the heat, pour in the white wine, and let the alcohol evaporate completely.
Simmer the Sauce
Add the tomato passata and the chili pepper. Season with salt, lower the heat, and let the sauce simmer gently for about 15-20 minutes until it has thickened and the flavors have melded.
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the fresh pici for about 4-5 minutes, or until they float to the surface and are 'al dente'.
Combine and Serve
Drain the pici, reserving a little pasta water. Transfer the pasta directly into the pan with the Aglione sauce. Toss everything together over high heat for a minute to combine perfectly. Serve immediately, garnished with fresh basil or parsley if desired.
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