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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.
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Prep Time 10 minutes
Cook Time 35 minutes
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.