The Pici with Tuscan garlic recipe is ancient and very tasty, with a rustic appearance and very easy to prepare. The typical garlic from Val di Chiana and Val d’Orcia has cloves much larger than regular garlic and has a sweeter, more delicate flavor and is easier to digest.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn, All seasons
Ingredients
- 3 cloves Tuscan garlic
- 18 oz Tomato pulp
- as needed Extra virgin olive oil
- as needed Salt
- as needed Chili pepper
- 14 oz Pici
Tools
- 1 Small Pot
- 1 Pot
- 1 Immersion Blender
Steps
Let’s see how to prepare the pici.
First, peel the Tuscan garlic cloves and cut them into pieces, put them in a small pot with a little extra virgin olive oil and some coarse salt grains, cook over low heat until soft, then blend with an immersion blender until it becomes creamy; I leave some pieces as I like it more. Then add the tomato pulp, chopped chili pepper, and salt, continuing to cook for about 20 minutes. Meanwhile, put the water on the fire, salt it, and when it boils, throw in the Pici and cook them; once cooked, drain and toss them with the prepared sauce, mixing well.
Enjoy your meal!
Notes
Properties of Tuscan garlic.
Tuscan garlic is rich in antioxidants, minerals such as potassium, calcium, and phosphorus, and rich in vitamins; it helps improve cardiovascular health by lowering blood pressure and cholesterol, regulates blood sugar, and strengthens the immune system. Unlike classic garlic, it doesn’t cause bad breath and is easily digestible, so you have no excuses not to use it.
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