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

6 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 4 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.

Coarsely chop the remaining 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.

Sicilian Anchovy Pasta

Its raining outside. A cold November evening and the sun has set at 5pm. What to do for dinner? I'm craving something solid but tasty and I am not willing to go to the store to just buy an ingredient. This is one of my typical pantry staple dishes. The only thing it was missing was fresh parsley or basil. But in the summer, I have that on the balcony so its not so bad.

Sicilian Anchovy Pasta

Prepare angel hair pasta, reserving some of the pasta water.

In olive oil, sautee a small chopped onion, four chopped anchovies, red pepper flakes, and dried basil. Supplement the olive oil with some of the oil from the anchovies.

Stir in the hot pasta into the olive oil/anchovy/onion paste and add some pasta cooking water to moisten. Add lemon juice and fresh Parmesan.

Delicious!