RECIPE

Pici with garlic

Pici all'aglione are a great classic of Tuscan cuisine. Delicious, rustic and tasty, they are also very easy to make. An ancient and rustic recipe that will certainly please those who love substantial first courses where shape is not too important. Garlic is a typical product of the Val di Chiana, an area located south of this splendid region. Its cloves are much larger than those of normal garlic, and can weigh less than a kilo. It has a sweeter and more delicate flavor and does not create "collateral" problems.

It can be considered a niche product, but if you manage to find it, it is a recipe that you absolutely must try to make. This recipe with garlic, although very simple, like all those apparently very basic ones, requires a few small tricks that I will give you below.

Ingredients

• Pici 450g

• Garlic 3 cloves

• Peeled tomatoes 700 g

• Hot peppers 1

• Salt to taste

• Black pepper to taste

• EVO oil to taste

Preparation time: 10 min
Cooking time: 35 min
Rest time: 0 min
Serves: 4
Cooking method: Browning, Stewing
Seasons: Spring, Summer, Autumn, Winter
Service: Hot
Difficulty: Medium
Origin: Italy, Tuscany