Pici Pasta with Elephant Garlic (Aglione) Sauce
This recipe combines hand-rolled, thick pici pasta with a rich, garlicky tomato sauce, sparked with a hint of chili.
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.
