PICI with Aglione Sauce
Peasant tradition has always given us incredible ingredients and timeless recipes. Rustic and flavorful, Pici all’aglione is a humble Tuscan dish that embodies the essence of a region renowned worldwide for its extraordinary gastronomic richness. Originally from the area between Siena and Arezzo, this dish is not to be confused with spaghetti with garlic, as its ingredients are unique and inimitable. Pici pasta is coarser and more rustic, making it perfect for holding onto sauces, while aglione—a type of garlic—bears little resemblance to its more famous cousin. It has a milder, less pungent flavor and one irresistible quality: it won’t linger on your breath, earning it the nickname “kissing garlic”.
Nutritious, rich in beneficial properties, light, and easy to digest, aglione seems to have no flaws. Just like our recipe for Pici with aglione sauce that combines bold flavors with simplicity, it requires no complicated preparation but delivers a rich and layered taste. This typical dish has not been affected by the passage of time, on the contrary: it has turned into a true icon and today is ready to travel to bring a taste of Tuscany worldwide.
Preparation time: 10 minutes
Cooking time: 12 minutes
Servings: 4
Ingredients
320 g of Pici by Toscana Food Love
1 clove of Tuscan aglione garlic (or elephant garlic)
20ml of white wine
320 g of Pappa al pomodoro with extra virgin olive oil by Toscana Food Love
Extra virgin olive oil TOSCANO IGP recommended for intense flavor dishes by Toscana Food Love
Salt and pepper
Method
-
Cook the Pici in boiling salted water and, in the meantime, finely chop the aglione garlic clove.
- Drizzle a bit of extra virgin olive oil into a pan, add the chopped aglione garlic, and sauté over low heat for about a minute.
- Turn up the heat, deglaze with the white wine, then pour in the Pappa al pomodoro.
- Lower the heat again and let it cook for a few minutes—add a pinch of salt if needed.
-
Drain the pasta and toss it in the sauce, then serve with freshly ground black pepper to taste.
Tip
If you love spicy flavors, try adding a pinch of chili pepper to the sauce. And for an even bolder taste, grate some aged Pecorino cheese Toscana Food Love over your pasta.
Also in Cookbook
PASTA ALLA GRICIA
Some restaurants call it “white Amatriciana,” but Pasta alla gricia has its own story and a strong identity. This traditional dish from the Lazio region owes its name to the itinerant bakers who used to cook it, or perhaps, more simply, to the place that saw its birth: the tiny village of Grisciano.
One thing’s for sure: its rich flavor and the irresistible aroma of Pecorino Romano are ready to win you over. Our Pasta alla Gricia is made with spaghetti, but feel free to try this recipe with any pasta shape you like—long or short, it’s always a success.
PICI cacio e pepe
When we first introduced you to our Tuscan pici, we immediately recommended trying them with Cacio e Pepe—so in a way, we made a promise. And today, we’re here to keep it.
This classic Pici Cacio e Pepe recipe is wonderfully simple to prepare. Its success lies in the extraordinary and unforgettable flavors of just three ingredients: pasta, Pecorino cheese, and black pepper. Its preparation is an opportunity to be enveloped in the scents and warmth of Tuscan cuisine, in absolute (and precious) relaxation.
PENNE with Tomato Passata and Leccino Olives
A centuries-old plant with great charm and equally irresistible fruit: the Leccino olive tree is famous for its great strength, resilience and its olives that are aromatic and enveloping in flavor. One leads to another—which is why we recommend keeping some on hand to make this delicious traditional recipe.
And if you are a long-pasta lover, try this recipe with Pappardelle or Spaghetti, both made with wheat germ and carefully selected for you by Toscana Food Love.