Thursday, September 30, 2010

Pici all' aglione

One of my favorite dishes in Tuscany was the Pici Aglione (Pici with Thick, Garlicky Tomato Sauce or as it was translated on my menu once Pici strongly flavored with garlic)

The following recipe is from Buonconvento's restaurant Da Mario... not the one I ate at but one that was recommended...

2 cups canned, peeled Italian plum tomatoes
4 cloves garlic
1/2 cup extra virgin olive oil
Salt and freshly ground pepper
1 pound pici

Drain the tomatoes. Cut them open to release inner juices. Chope and drain again. Smash 2 of the garlic cloves, cut them in slivers, and put them into a heavy pan with the oil. When the oil begins to bubble around the garlic, add the tomatoes and a good amount of salt and pepper.

Coarsley chope the remaiing 2 cloves of garlic and add to the sauce. Cook for about 15 minutes, until the garlic is softened and the sauce nice and thick. Add more salt and pepper to taste. 

Cook the pici in salted boiling water until just al dente, drain, and mix with the sauce.

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