The pici all’aglione recipe is traditional Tuscan, we tasted it for the first time during our vacation in Tuscany, and of course, we brought home pici, aglione, and many other products from this beautiful land.
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The pici all’aglione are truly fabulous, and I’ll tell you that soon I’ll try making them at home instead of using the packaged ones, which are obviously great because we got the artisanal ones, but I think homemade pasta will be even better.
Below, I’m leaving you other delicious first course recipes to try, and then we’ll discover how to prepare the pici Tuscan recipe right after the photo as always!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Tuscany
- Seasonality: All seasons
Pici all’aglione recipe ingredients
- 14 oz pici
- 4 cloves aglione (from Valdichiana)
- 14 oz peeled tomatoes
- 4 tbsps extra virgin olive oil
- 2 pinches salt
- 2/3 cup dry white wine
Pici all’aglione recipe preparation
To prepare the pici all’aglione recipe, first peel the aglione cloves, not to be confused with regular garlic as they are completely different.
In fact, the aglione from Valdichiana is very digestible as it lacks allicin like regular garlic, has a very delicate flavor, and much larger cloves.
Crush the cloves using a meat tenderizer or a glass.
Heat the olive oil in a large pan and add the aglione.
Meanwhile, bring a large pot of unsalted water to boil to cook the pici, which requires at least 20 minutes of cooking.
Before the oil starts frying, add half of the white wine and, on low heat, let the aglione soften.
It will take about 10 to 15 minutes, occasionally pressing with the back of a wooden spoon to break down the cloves.
Add the remaining wine.
When the aglione is soft, add the peeled tomatoes, crushing them well, season with salt, and finish cooking the aglione sauce.
Meanwhile, you’ve cooked the pici, and when they are al dente, drain them into the pan with the sauce, toss everything for 1 or 2 minutes.
Make sure to toss, not stir with a ladle or tongs, you need to toss the pan, adjust salt towards the end.
The pici all’aglione are ready to be served and..
ENJOY YOUR MEAL
How to store pici all’aglione
The aglione sauce can be stored in the fridge for 2 days in a well-sealed airtight container, but once the pasta is dressed, it should be eaten immediately to avoid overcooking.
Other recipes
If you want to see other types of recipes, you can return to HOME.
