📝 About This Recipe
Hailing from the rolling hills of the Val di Chiana in Tuscany, Pici all'Aglione is a masterclass in Italian simplicity and rustic elegance. This dish features 'Pici', a thick, hand-rolled pasta that offers a delightful chew, smothered in a velvety tomato sauce infused with 'Aglione'—a giant, mild garlic that provides a sweet, aromatic depth without the harsh bite of standard varieties. It is a comforting, vegan-friendly masterpiece that captures the essence of traditional 'cucina povera', where humble ingredients are transformed into a sublime culinary experience.
🥗 Ingredients
For the Pici Pasta
- 400 grams Type 00 Flour (plus extra for dusting)
- 200 milliliters Warm Water (adjust as needed for dough consistency)
- 1 tablespoon Extra Virgin Olive Oil (high quality)
- 1 pinch Fine Sea Salt
For the Aglione Sauce
- 4-5 pieces Aglione Garlic cloves (substitute with 6-8 large regular garlic cloves if unavailable)
- 500 grams Canned San Marzano Tomatoes (crushed by hand)
- 4 tablespoons Extra Virgin Olive Oil (Tuscan variety preferred)
- 1/2 cup Dry White Wine (such as Vernaccia or Vermentino)
- 1/2 teaspoon Red Chili Flakes (optional, for a hint of heat)
- to taste Salt
For Finishing
- 1 handful Fresh Flat-Leaf Parsley (finely chopped)
- 1 drizzle High-quality Extra Virgin Olive Oil (for finishing)
👨🍳 Instructions
-
1
On a clean wooden board or work surface, mound the flour and create a deep 'well' in the center. Pour the warm water, olive oil, and salt into the well.
-
2
Using a fork, slowly incorporate the flour from the inner walls of the well into the liquid. Once a thick paste forms, use your hands to bring the rest of the flour together into a shaggy ball.
-
3
Knead the dough vigorously for about 10 minutes until it is smooth, elastic, and bounces back when poked. Wrap in plastic wrap and let it rest at room temperature for at least 30 minutes.
-
4
While the dough rests, prepare the sauce. Peel the garlic cloves and slice them very thinly. If using regular garlic, remove the inner green germ to keep the flavor mild.
-
5
In a large skillet, add the olive oil and the sliced garlic. Cook over very low heat. The goal is to 'melt' the garlic into the oil without browning it. Add a tablespoon of water or wine to help it soften without coloring.
-
6
Once the garlic is soft enough to be mashed with a fork (about 10 minutes), pour in the white wine and let it simmer until the alcohol aroma evaporates.
-
7
Add the hand-crushed San Marzano tomatoes and chili flakes. Season with salt. Simmer the sauce on low heat for 20 minutes until thickened and vibrant.
-
8
Back to the pasta: Roll the dough out to a thickness of about 1/2 cm. Cut into strips about 1 cm wide.
-
9
Take one strip and roll it between your palms and the work surface, moving from the center outward, to create a long, thick 'snake' or spaghetti shape (about 3-4 mm thick). Repeat with all strips.
-
10
Bring a large pot of heavily salted water to a rolling boil.
-
11
Drop the pici into the water. Fresh pici will cook quickly, usually taking 3-5 minutes. They are ready when they float to the surface and are 'al dente' (firm to the bite).
-
12
Using tongs or a slotted spoon, transfer the pasta directly into the skillet with the garlic sauce. Add a splash of starchy pasta water to help the sauce coat the noodles.
-
13
Toss the pasta and sauce together over medium heat for 1 minute, ensuring every strand is beautifully glazed.
-
14
Remove from heat, stir in the fresh parsley, and serve immediately with a final drizzle of raw olive oil.
💡 Chef's Tips
If you cannot find Aglione garlic, use the freshest regular garlic possible and blanch the slices in milk or water before sautéing to mimic the mildness. Do not overwork the dough once it is smooth; the 30-minute rest is crucial to relax the gluten, making it easier to roll the pici thin. Avoid using a rolling pin for the final shaping; the irregular, hand-rolled texture of pici is what allows the sauce to cling perfectly. Ensure the garlic never browns; if it turns golden or brown, it will become bitter and ruin the delicate sweetness of the sauce.
🍽️ Serving Suggestions
Pair with a crisp Tuscan white wine like Vernaccia di San Gimignano or a light Chianti Classico. Serve with a side of crusty sourdough bread to 'fare la scarpetta' (mop up the remaining garlic sauce). Start the meal with a simple platter of Pecorino Toscano cheese and honey. Follow the pasta with a light arugula salad dressed with lemon and olive oil to cleanse the palate.