Pici all'Aglione | Quick and Aromatic Tuscan Classic
(0)
25 min
Quick
Sezamo
Pici all'Aglione este una dintre cele mai iubite comori culinare ale Toscanei. Secretul constă în gătirea lentă a usturoiului în ulei de măsline și vin alb sec până devine cremos, dulce și delicat, fără a se rumeni. Sosul bogat de roșii decojite, parfumat cu busuioc proaspăt și un strop de fulgi de chili, îmbracă perfect pastele într-o experiență rustică autentică gata în 25 de minute.
Preparation method
Preparing the garlic and aromatic base
Peel all the cloves from a head of fresh garlic and crush them with the flat side of a knife, then finely chop them. In a large, deep skillet, heat 50 ml of extra virgin olive oil over very low heat and add the garlic.
Cook the garlic very gently for 5–7 minutes, without letting it take on any colour at all. Add 60 ml of dry white wine and a few tablespoons of warm water, crushing the cloves with a wooden spatula until they soften completely and form a creamy, sweet paste.
All'Aglione sauce and cooking the pasta
Add 400 g of canned peeled tomatoes to the skillet, lightly crushing them with the spatula. Season with 1 teaspoon of chilli flakes, sea salt, and ground black pepper. Let the sauce simmer over medium-low heat for 12–15 minutes, until it reduces nicely and becomes thick and glossy.
Chef's tip
Cooking the garlic over very low heat is the secret to this authentic recipe: the garlic should gently stew and become sweet and creamy without browning at all, otherwise it loses the delicate flavor characteristic of all'Aglione sauce.
Always reserve the pasta cooking water: the starch in it helps emulsify the olive oil with the tomatoes, creating a glossy, silky sauce that clings perfectly to the pasta.
15 min
Under an hour
