TuscanItalian
Pici all'Aglione
by Chef in Camicia · 306K subscribers on YouTube
A traditional Tuscan pasta dish made with handmade pici (thick spaghetti-like pasta without eggs) and a rich tomato sauce flavored with aglione (a mild giant garlic from Valdichiana) and chili pepper.
- Difficulty
- medium
Ingredients
8 items- 350 gFlour
- 170 gWater
- 1 tbspExtra Virgin Olive OilFor the dough
- SaltA pinch for dough; to taste for sauce and pasta water
- 2 pcsValdichiana AglioneCloves; a mild giant garlic variety
- 1 pcsChili PepperFresh or dried chili pepper
- White WineHalf a wine glass, for deglazing
- 220 gTomato PassataStrained tomato purée
Method
- Make a well with the flour, add water, olive oil, and a pinch of salt. Knead until smooth.
- Let the dough rest for 20 minutes.
- Meanwhile, in a pan with olive oil and chili pepper, sauté the sliced aglione (garlic). Deglaze with white wine.
- Add the tomato passata and cook for 20 minutes.
- After the rest, roll out the dough into thick, rough spaghetti (pici).
- Boil the pici in salted water for 6–7 minutes.
- Drain and toss the pasta in the sauce.
- Serve immediately.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
