Italian Pici all’Aglione Pasta: “kiss-proof garlic” and tomato flavor!
4 people
1
Peel the Aglione cloves and cut them into pieces (rememebr that you can always replace them with a standard garlic, max 2 or 3 cloves in that case). Put them in a pan with the oil and wine and cook over a low heat until they can be easily crushed with a fork, reducing them to a cream.
2
Add the Mutti passata, salt and pepper and continue cooking for ten minutes.
3
Cook the pici in plenty of salted water and drain them al dente.
4
Season the pici with the garlic sauce and serve them with a drizzle of oil and a few leaves of marjoram.
Aglione is a variety of garlic characterized by its delicate and irresistible flavor. It is much larger than the common garlic, hence the name Aglione, and is commonly known as “kiss-proof garlic” due to its enveloping taste without the intensity of ordinary garlic. If you can’t get your hands on this treasure from Valdichiana, replace the 100g of Aglione with just a few cloves of garlic (two or three at most).
Indulge in the bold and rustic allure of Pici pasta, a Tuscan specialty known for its thick, hand-rolled strands. These hearty noodles uniquely embrace the richness of a Mutti Puree-based sauce, as their robust texture absorbs the creamiest essence, creating the ultimate pasta symphony.
