Pici All’Aglione is a simple, yet utterly flavorsome pasta dish made from a special tube-like pasta tossed in a rich tomato sauce. In Italian, pici means to make it into small pieces, and this dish is called “pici all’aglio” because it is made with small pieces of garlic. Pici All’Aglione is a traditional dish originating from Piedmont, in northern Italy, in the 13th century. You don’t have to go to Italy to enjoy this meal; try making it for yourself today!
Pici All’Aglione Recipe
A luxurious Pici All’Aglione recipe that pairs homemade pasta with a decadent garlic tomato sauce.
Ingredients
For the Pici
- 1 ¼ cup All-Purpose Flour
- 1 ¼ cup Durum Wheat Flour
- 1 ¼ cup Water, warm
- 1 ½ tablespoon Olive Oil
Sugo All'aglione
- 3 tablespoon Olive Oil
- 4 Garlic Cloves, crushed
- 2 cups Canned Tomatoes, roughly chopped
- 2 tablespoon Tomato Paste
- Black Pepper, to taste
- Salt, to taste
- Parmesan Cheese, freshly grated
- fresh basil leaves, freshly chopped for garnish
Instructions
For the Pici
- Mix all-purpose flour and durum wheat in a large bowl to prepare the pasta.
- Pour the flour on a working surface, then make a mound and form a well in the middle (use your hand or the back of a spoon). Pour in the olive oil.
- Gradually pour water and start mixing the flour mixture with a fork until a dough starts to form.
- Knead the dough with your hands lightly, wrap it in plastic wrap and allow to sit for 20 to 30 minutes at room temperature.
Sugo All'Aglione
- Meanwhile, pour oil into a skillet over medium heat, add garlic and cook for about a minute until fragrant. Remove the garlic and add chopped tomatoes and tomato paste.
- Continue cooking for 30 minutes until sauce turns a darker red color, then remove from heat and stir the garlic back into the sauce.
- Season with salt and black pepper and set aside.
Assembly
- Once the dough is ready, divide the dough into two equal portions and roll each portion into a ¼” thick sheet with the help of a rolling pin. Once done, cut the sheets into ¼” wide strips and roll each strip into a round noodle using the palms of your hand.
- Meanwhile, get a pot of water on high heat, add salt, and bring it to a boil. Add noodles and cook for about five minutes until soft.
- Drain and transfer the noodles to the tomato sauce. Toss gently to ensure everything gets coated evenly.
- Once ready, transfer to the serving dish and serve immediately with parmesan and fresh basil leaves on top.
Notes
- For a buttery flavor, add butter instead of olive oil.
- You can use fresh tomatoes instead of canned ones.
- Add dried herbs and crushed red pepper flakes for a more traditional Italian flavor.
Nutrition Estimate
Calories: 535kcal | Carbohydrates: 84g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 229mg | Potassium: 748mg | Fiber: 4g | Sugar: 6g | Vitamin A: 382IU | Vitamin C: 14mg | Calcium: 78mg | Iron: 6mg
Tried this recipe?Please rate it above!
If you like this post, then we definitely recommend checking out our Puttanesca Sauce Recipe post.