Pici all'Aglione

Name: Pici all'Aglione
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g pici; 4 garlic cloves; 500 g tomato passata; 1 tsp chili; 4 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

In the rolling hills of Val di Chiana, Pici all'Aglione stands as a proud expression of its Tuscan roots. This dish, often enjoyed during leisurely Sunday lunches, captures the essence of the region through its simple yet robust combination of ingredients. The rustic hand-rolled pici, a thick, worm-like pasta, is a hallmark of this area, where the pasta-making tradition is as deeply ingrained as the landscape itself.

The taste of Pici all'Aglione is a bold symphony of flavors, where the pungent aroma of garlic meets the natural sweetness of ripe tomato passata. A hint of chili adds a gentle warmth, balanced by the richness of olive oil. Each bite offers a comforting chew, with the pasta's texture soaking up the sauce's vibrant essence. Seasoned with fine sea salt, this dish invites you to savor the simplicity and depth of Tuscan cuisine.

Ingredients

400 gpici
4garlic cloves
500 gtomato passata
1 tspchili
4 tbspolive oil
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil. Once boiling, add a generous amount of fine sea salt to the water. This salted water will be used to cook the pici, enhancing its flavor as it absorbs the salty water while cooking.
While the water is heating, peel and finely chop the 4 garlic cloves. In a wide pan, heat 4 tablespoons of olive oil over medium heat. Add the chopped garlic to the pan, stirring frequently. Cook until the garlic becomes fragrant and lightly golden, but be careful not to let it brown, as this can make it bitter.
Add 500 g of tomato passata to the pan with the garlic. Stir in 1 teaspoon of chili, adjusting to taste if you prefer more or less heat. Allow the sauce to simmer gently, stirring occasionally, and taste for salt, adding fine sea salt as needed. The sauce should thicken slightly and develop a rich aroma.
Once the water is boiling, add 400 g of pici to the pot. Cook the pasta until it is just shy of al dente, stirring occasionally to prevent sticking. Reserve a cup of the starchy pasta water before draining the pici.
Transfer the drained pici directly into the pan with the sauce. Toss the pasta with the sauce over low heat, adding a splash of the reserved pasta water to help the sauce adhere and achieve a silky consistency. Continue tossing until the pici is well-coated and the sauce clings to the pasta.
Taste the dish one final time and adjust the seasoning if necessary. Serve the Pici all'Aglione hot, ensuring each plate has a generous coating of the flavorful sauce. The pasta should be tender with a slight chew, perfectly capturing the essence of Val di Chiana.