When we talk about pici, I literally get so hungry I can’t see straight, and although I’m not one to overdo it with garlic in recipes, in this case, I must say that aglione (or elephant garlic in America) really hits the spot, as its flavor is significantly milder than that of regular garlic. So, I tried my hand at the recipe and what can I say… it was spectacular.

A plate of pici pasta with aglione, a type of pasta resembling very thick spaghetti, served with a tomato and garlic sauce, with a reddish-orange color, is placed on a white plate resting on the kitchen counter.

Pici Pasta with Elephant Garlic (Aglione) Sauce

Guido Pasquariello

This recipe combines hand-rolled, thick pici pasta with a rich, garlicky tomato sauce, sparked with a hint of chili.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Course First Course

Cuisine Italian

Servings 4

Equipment

Knife
Blender or food processor
Skillet
Large pot

Ingredients

1 lb pici pasta or substitute with thick spaghetti
3 cloves of Elephant Garlic (Aglione in Tuscany) substitute with mild garlic if unavailable, roughly chopped
3 cups canned crushed tomatoes
1 small chili pepper roughly chopped
Salt to taste
Black pepper to taste
Olive oil as needed

Instructions

Prepare Elephant Garlic Cream: Start by removing the skins from the garlic cloves. Roughly chop them and put them into a blender. Add a generous amount of olive oil and a pinch of coarse salt. Blend until you get a smooth cream.
3 cloves of Elephant Garlic (Aglione in Tuscany), Olive oil, Salt
Cook Elephant Garlic Cream: Pour the garlic cream into a skillet and add a drizzle of olive oil. Cook over low heat for 10 minutes, stirring continuously to prevent sticking. Add the crushed tomatoes and the chopped chili pepper, season with salt and a pinch of black pepper.
3 cups canned crushed tomatoes, 1 small chili pepper, Black pepper
Simmer Sauce: Cover and simmer the sauce over low heat for about 20 minutes. Taste and adjust the seasoning with more salt if necessary.
Cook Pasta: While the sauce simmers, boil the pici in plenty of salted water until al dente. Drain the pasta and add it to the sauce, tossing well to combine.
1 lb pici pasta
Serve: Once the pasta is well coated with the sauce, it’s ready to serve. Enjoy the hearty flavors of Tuscany on your plate!

Notes

If you can’t find Elephant Garlic, use large cloves of mild garlic to replicate its sweet, delicate flavor.
Fresh hand made Pici pasta is traditional for this dish, but thick spaghetti makes a great substitute if pici isn’t available.

Siena on a Plate: The Timeless Tradition of Pici all’Aglione

A type of pasta resembling very thick spaghetti, served with a tomato and garlic sauce, with a reddish-orange color.

The uniqueness of Pici all’Aglione lies not just in its flavors but in its deep-rooted tradition within Italian cuisine, particularly in Siena.

A pan on the stove, inside it, pici are cooking, a type of pasta that resembles very thick spaghetti, along with a tomato and garlic sauce, with a reddish-orange color, the sauce is thickening and simmering.

This dish exemplifies the Italian emphasis on quality ingredients and simplicity in preparation. The sweet, delicate flavor of aglione garlic, combined with the homemade, chewy texture of pici pasta, creates a meal that’s both comforting and distinctly flavorful.

It’s a culinary experience that connects you directly to the heart of Siena. I invite you to explore more of the Siena city’s traditional dishes through this link.