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Pici with aglione: a Tuscan recipe from the Valdichiana

About 1 min read

4 people · 40 minutes with ready-made pici

Aglione sauce is one of the most generous expressions of Valdichiana cuisine. There is no rush: aglione, oil, and tomatoes must meet slowly.

Ingredients

  • 400 g fresh pici
  • 500 g peeled tomatoes or tomato passata
  • 3–4 cloves of Valdichiana aglione
  • 4 tablespoons extra virgin olive oil
  • Salt and chili pepper optional

Preparation

  1. Slice the aglione thinly and let it wilt in oil over very low heat, without browning it.
  2. Add the tomatoes and salt, then let it simmer gently for 20–25 minutes.
  3. Cook the pici in salted water according to the time indicated, which varies between fresh and dried.
  4. Drain, reserving a little water, then toss the pici in the sauce, adding a tablespoon of water if needed.

To remember

Aglione is not simply a large garlic: it has a different aroma. With regular garlic, the result changes.

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The ritual of scarpetta

A piece of bread and the sauce left on your plate: fare la scarpetta means mopping up those last traces. It is not a recipe, just a simple way to leave nothing good behind. A little ritual to take to your next table.