Pici all'Aglione

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Pici all'Aglione (Italian - Main Course) Recipe

A pasta dish from Tuscany featuring thick, hand-rolled noodles served with a spicy garlic and tomato sauce.
Ingredients:
  • Pici pasta - 14oz (400g)
  • Aglione garlic - 4 cloves
  • San Marzano tomato - 14oz (400g)
  • Extra virgin olive oil - 1/4 cup (50ml)
  • Salt - to taste
  • Red pepper flakes - to taste
Instructions
  • Bring a large pot of salted water to a boil.
  • While waiting for the water to boil, peel and chop the garlic cloves and sauté them in a pan with extra virgin olive oil over medium heat until they become golden brown and fragrant.
  • Add the San Marzano tomatoes to the pan, crushing them with a fork or potato masher. Add salt to taste and let the sauce simmer for about 10-15 minutes.
  • When the water is boiling, add the pici pasta and cook it until it is al dente, then drain it.
  • Add the drained pasta to the sauce and toss well, adding a ladle of the pasta cooking water to the pan to help the sauce coat the pasta evenly.
  • Serve hot, sprinkling some red pepper flakes on top of each portion for an extra spicy kick.

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