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Pici all'Aglione
Serves 4
5 mins prep
35 mins cook
40 mins total
Pici all'aglione is a traditional Italian dish of pici tossed in a tomato sauce with sweet, softly cooked garlic. It's simple, rustic, and delicious!
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Saute the garlic: To a large dutch oven, add [wprm-ingredient text="5 tablespoons extra virgin olive oil" uid="0"] and [wprm-ingredient text="8 large garlic cloves" uid="2"], and set over medium-low heat. Once the oil begins to sizzle, about 3 - 4 minutes, reduce the heat to low and cook the garlic for about 12 - 16 minutes, or until it has softened and turned pale golden-brown.
Add the red pepper flakes: Stir in [wprm-ingredient text="1 teaspoon red pepper flakes" uid="1"] (if using) and saute for 1 minute until aromatic.
Simmer the tomatoes: Add [wprm-ingredient text="28 ounces whole peeled tomatoes" uid="3"] and season with a big pinch of salt. Bring to a boil, then reduce heat to a simmer.
Simmer for 15 minutes, or until the flavors have melded nicely and the tomatoes have thickened slightly. Season with salt.
At this point, the tomatoes should no longer taste overly acidic and the sauce should taste well-seasoned with hints of sweet garlic. If the sauce still tastes quite acidic, stir in [wprm-ingredient text="2 tablespoons unsalted butter" uid="6"] to help quell the acidity.
Note: If the sauce tastes quite acidic even after 15 minutes, you can optionally stir in some butter to help cut the acidity.
Smash the garlic with a wooden spoon so that it disintegrates into the sauce.
Cook the pasta: Meanwhile, bring a large pot of water to a boil.
Once boiling, season with a generous pinch of salt. Cook [wprm-ingredient text="18 ounces <a href="https://homecookingcollective.com/pici-pasta-pici-toscani/">fresh pici pasta</a>" uid="4"] until just before al dente (according to recipe instructions / package directions).
Reserve 1 cup pasta water.
9 ounces <wprm-code><a href="https://homecookingcollective.com/pici-pasta-pici-toscani/">fresh pici pasta</a></wprm-code>Serve: Using tongs, transfer the pasta to the skillet and toss to combine with the tomato sauce. Stir in 1/4 cup pasta water, and simmer the sauce until it begins to thicken and cling to the noodles. Season again
Note: You can add more of the pasta water if needed to loosen the sauce.