Pici all'Aglione

A plate of pici tossed with a tomato garlic (aglione) sauce on a plate with a bronze fork.

5 from 1 vote

Pici all'aglione is a traditional Tuscan dish of pici tossed in a tomato sauce with sweet, softly cooked garlic. It's simple, rustic, and delicious!

Prep Time5

Cook Time35

Total Time40

Servings: servings

Calories: 566kcal

Author: Karishma Pradhan

Ingredients

5 tablespoons extra virgin olive oil plus more for drizzling
8 large garlic cloves crushed
1 teaspoon red pepper flakes optional | omit if you don't want the heat
28 ounces whole peeled tomatoes hand-crushed | look for high-quality canned tomatoes (see notes below)*
Salt
2 tablespoons unsalted butter optional (if needed to quell the acidity of the tomatoes)
18 ounces fresh pici pasta or 16 ounces dried pici, bucatini, or thick spaghetti

Instructions

Saute the garlic: To a large dutch oven, add 5 tablespoons extra virgin olive oil and 8 large garlic cloves, and set over medium-low heat. Once the oil begins to sizzle, about 3 - 4 minutes, reduce the heat to low and cook the garlic for about 12 - 16 minutes, or until it has softened and turned pale golden-brown.
Add the red pepper flakes: Stir in 1 teaspoon red pepper flakes (if using) and saute for 1 minute until aromatic.
Simmer the tomatoes: Add 28 ounces whole peeled tomatoes and season with a big pinch of salt. Bring to a boil, then reduce heat to a simmer.
Simmer for 15 minutes, or until the flavors have melded nicely and the tomatoes have thickened slightly. Season with salt.
At this point, the tomatoes should no longer taste overly acidic and the sauce should taste well-seasoned with hints of sweet garlic. If the sauce still tastes quite acidic, stir in 2 tablespoons unsalted butter to help quell the acidity.
Note: If the sauce tastes quite acidic even after 15 minutes, you can optionally stir in some butter to help cut the acidity.
Smash the garlic with a wooden spoon so that it disintegrates into the sauce.
Cook the pasta: Meanwhile, bring a large pot of water to a boil.
Once boiling, season with a generous pinch of salt. Cook 18 ounces fresh pici pasta until just before al dente (according to recipe instructions / package directions).
Reserve 1 cup pasta water.
Serve: Using tongs, transfer the pasta to the skillet and toss to combine with the tomato sauce. Stir in ¼ cup pasta water, and simmer the sauce until it begins to thicken and cling to the noodles, about 1 - 2 minutes. Season again
Note: You can add more of the pasta water if needed to loosen the sauce.

Notes

* Canned Tomatoes: I recommend using the best quality canned whole peeled tomatoes you can find. You'll want a can with juicy, flavorful tomatoes that aren't too acidic. I love Bianco diNapoli tomatoes and Mutti brand.

Do not speed up the process of cooking the garlic. The key is to cook it low and slow until it's soft, sweet, and aromatic.

Storage: Leftover pici all'aglione will last about 2-3 days stored in an airtight container in the refrigerator. You can reheat it over the stove or in the microwave until warmed through. After a day in the fridge, the pici will continue to absorb the sauce, so they may taste slightly softer or overcooked.

If you're planning to eat this over a couple of days, I recommend cooking just as much pici as you need and tossing it with as much sauce as you need. You can keep the leftover sauce in the fridge, then reheat it with freshly cooked pici the next day.

Thanks to Memorie di Angelina's blog for some insightful tips on cooking aglione sauce.

Nutrition