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Pici with Aglione Sauce Pici with Aglione Sauce

From our kitchen

Pici with Aglione Sauce

Prep
10 min
Cook
12 min
Makes
4
Ingredients ↓The Method ↓

Let’s cook

The Method

  1. Cook the Pici in boiling salted water and, in the meantime, finely chop the aglione garlic clove.
  2. 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.
  3. Turn up the heat, deglaze with the white wine, then pour in the Pappa al pomodoro.
  4. Lower the heat again and let it cook for a few minutes—add a pinch of salt if needed.
  5. Drain the pasta and toss it in the sauce, then serve with freshly ground black pepper to taste.
Read more about this recipe
Can a dish once considered "humble" become an iconic representation of one of Italy's regions richest in gastronomic culture? Absolutely— especially in the case of Pici with aglione sauce: a simple traditional recipe, whose few and healthy ingredients are true symbols of Tuscan cuisine.

Why is aglione also called “kissing garlic"? What’s the difference between pici and spaghetti? And how long does it take to make perfect Pici with aglione sauce? All your questions will be answered.

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

11.3 oz - 320 g of Pici by Toscana Food Love
1 clove of Tuscan aglione garlic (or elephant garlic)
0.7 fl oz - 20ml of white wine
11.3 oz - 320 g of Pappa al pomodoro with extra virgin olive oil by Toscana Food Love
Extra virgin olive oil TOSCANO IGP balanced flavor by Toscana Food Love
Salt and pepper

Method

  1. Cook the Pici in boiling salted water and, in the meantime, finely chop the aglione garlic clove.

  2. 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.
  3. Turn up the heat, deglaze with the white wine, then pour in the Pappa al pomodoro.
  4. Lower the heat again and let it cook for a few minutes—add a pinch of salt if needed.

  5. 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 by Emilia Food Love over your pasta.


 


Watch the Recipe

Pici with Aglione Sauce