Pici all’aglione is a traditional Tuscan recipe that has been around for generations. This simple dish is a perfect example of how traditional Tuscan cuisine is all about using fresh, local ingredients and letting the flavors speak for themselves.

Pici is a type of pasta that is similar to spaghetti, but thicker and hand-rolled. It is made with just two ingredients – flour and water – and has a slightly chewy texture that is perfect for soaking up the flavors of the sauce.

Aglione is a type of garlic that is native to Tuscany. It is known for its mild flavor and large size, and is often used in traditional Tuscan dishes. The sauce for Pici all’aglione is made with this garlic, along with ripe tomatoes, red chili pepper, and a generous drizzle of extra virgin olive oil.

To make Pici all’aglione, start by making the sauce. In a large skillet, sauté some minced garlic in a generous drizzle of olive oil until fragrant. Add some diced tomatoes and red chili pepper flakes, and cook until the tomatoes have broken down and the sauce is thick and slightly chunky. Season with salt and pepper, and set aside.

To cook the Pici, bring a large pot of salted water to a boil. Add the Pici and cook until al dente, or about 8-10 minutes. Drain the pasta and add it to the skillet with the sauce.

Toss everything together until the Pici is coated in the sauce. Serve hot, with a sprinkle of fresh parsley and a drizzle of olive oil.

Pici all’aglione is a dish that is true to its Tuscan roots. It is simple, delicious, and made with fresh, local ingredients. The combination of the chewy Pici pasta and the garlicky tomato sauce is both comforting and satisfying, making it the perfect meal for a cozy night in.

In Tuscany, Pici all’aglione is often enjoyed with a glass of local red wine, such as Chianti or Sangiovese. The wine pairs perfectly with the rich flavors of the sauce, and helps to cut through the heat of the chili pepper.

If you’re ever in Tuscany, be sure to seek out this traditional dish. Pici all’aglione is served in most trattorias and osterias, and is a staple of Tuscan cuisine. Whether you’re dining in a fancy restaurant or a small family-run trattoria, you’re sure to find Pici all’aglione on the menu.

In conclusion, Pici all’aglione is a traditional Tuscan recipe that is beloved by locals and visitors alike. Its simple ingredients and bold flavors are a testament to the beauty of Tuscan cuisine. So the next time you’re in the mood for something comforting and delicious, give Pici all’aglione a try – you won’t be disappointed.

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