Garlic Tomato Sauce with Pici, a Pasta. If you have spent any time in the Tuscany you have probably tried “Pici all’ aglione, Pici with a “big” garlic sauce. This dish is traditionally made with a larger sized garlic grown locally in Tuscany. In my version I am using the more literal translation, for “big” garlic, I using “a lot” of garlic to get a” big ” garlic flavor. If you cannot find fresh Pici pasta,(which might be difficult) you can use dried pici, here is a link. This sauce can also work well with any think bodied pasta noodle. Garlic Tomato Sauce with Pici, a Pasta. Let’s Cook!
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Garlic Tomato Sauce with Pici, a Pasta
A tomato sauce exploding with flavorful garlic.
- 1 lb Pici fresh or dried Use a the largest, fattest style spaghetti noodle if pici are to difficult to find
- 1 12oz can Whole tomatoes
- 3 tbls Extra virgin olive oil
- 6-8 large Garlic cloves
- Fresh hot pepper, or red pepper flakes, to taste
- Sea salt and fresh ground pepper to taste
- Pecorino, Romano or Toscano grated
In a wok style skillet, large enough to finish off the pasta, add the olive oil, hot pepper or pepper flakes
Peel and with a garlic press, press each clove into the oil, heat the oil, you do not want the garlic to brown just to flavor the oil and warm
Add the chopped tomatoes, salt and fresh ground pepper, simmer reducing the liquid of the tomatoes and infusing the garlic and tomato flavors
In a pasta pot, fill with water and bring to a rolling boil, add salt and pici noodles, cook for 1 minute less than indicated on the package for al dente.
With a pasta fork, pull the pici out of the water, allowing them to drain with each scoop over the pot, add to the tomato garlic sauce, continue to finish off the pasta, add pecorino cheese and serve