Authentic Pici all’aglione Recipe: This Tuscan Spaghetti Recipe Is Simple Goodness by 30Seconds Food
Pici is a thicker pasta (think fat spaghetti) that originates in the province of Siena in Tuscany. Usually made with just water and flour (sometimes eggs), this pasta is a tradition for many families in Italy. The sauce is made with tomatoes (fresh or canned) aglione (Tuscan garlic) and chili peppers.
If you can't find pici pasta, good substitutes are fettuccine, spaghetti or linguine. If you like a sweeter sauce, add a pinch of sugar when cooking. Serve this easy pasta recipe with garlic bread and a salad.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 2 pounds fresh or dried pici pasta (spaghetti, linguine or fettuccine are good substitutes)
- 3 tablespoons olive oil
- 8 - 10 cloves garlic, peeled
- 1 - 2 fresh serrano peppers or 2 teaspoons crushed red pepper flakes (or to taste)
- 3 cans (15 ounces each) whole peeled tomatoes, crushed
- grated Parmesan cheese, for serving
Here's how to make it:
- Cook the pasta in boiling, salted water until al dente, according to package directions. Drain and reserve 1/2 cup of the pasta water.
- While the pasta cooks, heat the olive oil in a skillet. Add the garlic and serrano peppers and cook about 30 seconds. Add the crushed tomatoes and cook, stirring occasionally, about 20 minutes. Season with salt and pepper, to taste.
- Add the pasta to the sauce. Cook about 1 minute, adding pasta water, if needed, to reach desired consistency. Serve with freshly grated Parmesan cheese.
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