Get ready to experience a taste of Tuscany with our rustic and flavorful Pici with Tomato and Garlic Sauce recipe! This deeply satisfying dish features pici pasta – thick, hand-rolled spaghetti-like strands originating from the Siena region. Pici’s characteristic chewiness is the perfect match for the rich and aromatic tomato-garlic sauce, traditionally known as aglione sauce.
Note: you can use minced garlic if leaving in the sauce (I prefer this way), or use cloves and take them out.
Ingredients
1 lb pici or thick spaghetti
28 oz San Marzano tomatoes, chopped
6 cloves of garlic, minced
4 tbsp of olive oil
Method
Cook the pasta according to direction to al dente.
Meanwhile, heat the olive oil in a skillet over medium heat.
Add the garlic and cook for 1 minute.
Add the tomatoes, lower heat to low, cover and cook down into a thick sauce, 20-30 minutes.
Drain pasta and add to the sauce and toss to coat.
Serve in bowls with a side of Parmesan cheese.
