Pici is thick, hand-rolled pasta, like fat spaghetti. It originates in the province of Siena in Tuscany; naturally vegan pasta dish that you can make without the help of a pasta machine. The thick, eggless noodles are shaped by hand and tossed with sauce, in this case sugo all’aglione.
Aglione (big garlic), one of those particular very regional products characteristic of Italian cuisine.
This garlic is not special because it is 4 times
the size of a normal one, but because it is much more delicate than the smaller garlic. Much appreciated in the kitchen because it is free of aline and therefore the unpleasant smell is absent to give it the name of “kissing garlic”. The problem is that is not so easy to find, to prepare the garlic sauce with easier to find garlic we changed the traditional recipe a little, but try it because it is very tasty with all types of pasta and the garlic at the end is very delicate.
for 4/5 persons
6 cloves garlic(or more)
fresh tomatoes, gr 300 ( preferably cherry or Pachino tomatoes ) or gr. 800 canned peeled tomatoes
wine vinegar, only a few drops
1 peperoncino ( red Italian hot pepper)
extra virgin olive oil
1 skillet (possibly large enough because you have to warm the pasta in it).
1 chopping board
1 wooden spoon for stirring during the cooking (or other)
Heat 2 tbsp. extra virgin olive oil in a skillet (low flame)
Clean 6 garlic cloves, crush them, and put them in the skillet
Make them just ” take color” and add the crushed dried peperoncino and vinegar.
Finally, add tomatoes cut in half.
Add salt and cook for 10 /15 minutes till the tomatoes are soft.
Drain the pasta and pour it into the skillet.
Serve with a generous grating of cheese.
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You’ll taste the best Tuscan spaghetti with a delicate garlic sauce