Photograph of the finished Pici all aglione

Italy · Mì pici sốt tỏi Toscana

Pici all aglione

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pici noodles Pici noodles 14.1 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Canned tomatoes Canned tomatoes 1.8 lb
  • Photograph of Dried chillies Dried chillies 4
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Pecorino cheese Pecorino cheese 3.5 oz
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Peel plenty of garlic and slice it very thinly; garlic is the main ingredient in this dish.
  2. 2 Simmer the garlic in olive oil over very low heat for 10 minutes until it is soft and sweet without turning yellow.
  3. 3 Add dried chilies and canned tomato puree, and simmer for 20 minutes until the sauce thickens.
  4. 4 When boiling pici noodles, the strands naturally thicken, so it takes a few minutes longer than regular noodles.
  5. 5 Add the pasta to the sauce pan, stir in the cooking water, then sprinkle with Pecorino cheese.

With an appliance

  • Oven 40 min

    Replace step 3: add softened garlic, chilies, and tomatoes to an uncovered bowl, bake on the middle rack of the oven at 180 degrees for 20 minutes, stirring at the 10th minute to thicken the sauce; keep steps 4 and 5 as for boiling and coating the noodles with the sauce.

Start cooking