Pici all’Aglione (Pasta with Garlic Sauce)
Pici all’Aglione is a traditional pasta dish originally from Siena, Italy in the Tuscany region. It is a simple yet scrumptious pasta dish. It can be prepared in a jiffy with fresh and simple easily available ingredients. This traditional dish is made with PICI pasta. Dani’s Pantry PICI pasta from Tuscany, is bronze-dyed has a rough texture, similar to the taste and feel of a home made pasta.
Aglione is a variety of garlic which grows wild in the region. You can substitute it with any green, immature variety of garlic. If that is also unavailable you can use half the amount of mature garlic.
Making the sauce
Coarsely chop the tomatoes and red chillies, finely chop the parsley and thinly slice the garlic. Take a saucepan and add two tablespoons of olive oil. Add the tomatoes, garlic, parsley and dried chillies and cook over medium heat. Simmer the mixture till the garlic is very tender. Remember that mature garlic takes longer time to become tender. Keep this mixture warm.
Meanwhile take a large pot of salted boiling water and add the Pici pasta (. Cook according to the directions or slightly undercooked to an al dente stage. Drain out the excess water, leaving just a little extra for the pasta noodles (helps bind the pasta and sauce). Take a warm serving bowl and toss the cooked Pici with the warm sauce. Serve immediately.