Pici all’Aglione (Pasta in Garlic Tomato Sauce)
Pici all’Aglione is a humble yet deeply flavorful dish rooted in the heart of Tuscan peasant cuisine. Traditionally made with thick, hand-rolled pici pasta and a simple sauce of ripe tomatoes and generous amounts of garlic—aglio—this dish celebrates simple ingredients elevated by slow, honest cooking. Born from the kitchens of farmers and laborers, Pici all’Aglione is proof that rustic food, made with care, can be both comforting and unforgettable.
Note: In Italian, “pici” refers to a hand-rolled pasta traditional to Tuscany, often described as “fat” or “thick” spaghetti. The name is believed to come from appicciare, meaning “to stick” or “to roll,” referring to the technique used to shape each strand by hand. Pici has a rustic, slightly irregular shape that reflects its artisanal roots.
Pasta Dough – Note: this is the same pasta recipe from my previous Ravioli and Pasta Workshops
Directions
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Cook the Pasta: Bring a large pot of salted water to a boil. Cook pici (or substitute) until al dente. Reserve 1 cup of pasta water, then drain.
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Make the Sauce: In a large skillet or saucepan, heat olive oil over medium heat. Add garlic and chili (or red pepper flakes), and sauté until fragrant but not browned, about 1 minute.
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Add Tomato Paste and Tomatoes: Stir in tomato paste and cook for 1 minute to caramelize into a slightly pasty mixture. Do not let it burn. Add the whole tomatoes to the pan with their juices. Toss in oregano, thyme sprigs, and season with salt and pepper. As the tomatoes heat up, they will be easier to crush and break apart with a spoon or spatula.
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Simmer: Reduce heat and let the sauce simmer gently for about 15–20 minutes, stirring occasionally, breaking up the tomatoes. If it thickens too much, add reserved pasta water as needed to loosen.
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Finish the Sauce: Remove thyme sprigs. Stir in the butter for richness and to counterbalance the tomatoes’ acidity. Taste and adjust seasoning.
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Combine: Toss the cooked pasta with the sauce, adding a splash of pasta water if needed to help coat the noodles evenly.
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Serve: Plate the pasta and garnish with fresh basil and grated Pecorino Romano. Serve immediately.
From Shawnie's class “Tuscan Table: Cucina Povera”
