Pici all'Aglione by @federicofusca

35 min
Medium

4 servings

🍝

400 g

Pici Pasta

🍅

500 g

Tomatoes

🧄

1 large clove

Garlic

🌿

10 g

Basil

🫒

Olive Oil

🧀

Pecorino Toscano

🧂

3 g

Salt

🌶️

0.5 g

Black Pepper

🍷

240 ml

White Wine

🌶️

0.5 g

Chili

Preparation Steps

  1. Step 1/13

    Bring a large pot of generously salted water to a boil over high heat.

    🧂Salt
    🍲Large pot

  2. Step 2/13

    Peel the 1 large aglione garlic clove and finely chop it.

    Aglione garlic clove
    🔪Chef's knife
    🪵Cutting board

  3. Step 3/13

    Place the 500 g ripe tomatoes in a mixing bowl and crush them thoroughly with your hands.

    Ripe tomatoes
    🥣Mixing bowl

  4. Step 4/13

    Warm the 60 ml extra-virgin olive oil in a large skillet over low heat.

    Extra-virgin olive oil
    🍳Large skillet

  5. Step 5/13

    Add the chopped aglione garlic and chili pepper to the oil, then cook gently until the garlic turns soft and creamy without browning.

    Aglione garlic clove
    Chili pepper
    🍳Large skillet
    🥄Wooden spoon

  6. Step 6/13

    Pour the 240 ml dry white wine into the skillet and simmer until most of the alcohol has evaporated.

    Dry white wine
    🍳Large skillet
    🥄Wooden spoon

  7. Step 7/13

    Add the crushed tomatoes, salt, and black pepper to the skillet.

    Ripe tomatoes
    🧂Salt
    🌶️Black pepper
    🍳Large skillet
    🥄Wooden spoon

  8. Step 8/13

    Simmer the tomato sauce over medium-low heat for about 15 minutes, stirring occasionally.

    🍳Large skillet
    🥄Wooden spoon

  9. Step 9/13

    Cook the 400 g Tuscan pici pasta in the boiling water until halfway cooked, about 5 to 7 minutes.

    Tuscan pici pasta
    🍲Large pot
    🥢Tongs

  10. Step 10/13

    Transfer the halfway-cooked pici directly into the tomato sauce, reserving about 120 ml of the pasta cooking water.

    Tuscan pici pasta
    🍲Large pot
    🍳Large skillet
    🥢Tongs

  11. Step 11/13

    Finish cooking the pici in the sauce, adding reserved pasta water a little at a time until the sauce coats the pasta.

    Tuscan pici pasta
    🍳Large skillet
    🥄Wooden spoon

  12. Step 12/13

    Tear in the fresh basil and toss the pasta until evenly combined.

    Fresh basil
    Tuscan pici pasta
    🍳Large skillet
    🥢Tongs

  13. Step 13/13

    Divide the pici among 4 plates and grate the Tuscan pecorino cheese over each serving.

    Tuscan pecorino cheese
    Tuscan pici pasta
    🧀Cheese grater

Composition

Ingredients

Types

Seasonings, Herbs and spices

Ingredients

Pici pasta, Tomatoes, Garlic, Basil, Olive oil, Pecorino toscano, Salt, Black pepper, White wine, Chili

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Mediterranean diet

Calories

610 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 86g, Fat: 20g, Fiber: 7g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 270mg, Iron: 4mg, Potassium: 640mg, Sodium: 510mg

Vitamins

Vitamin A: 115µg, Vitamin C: 19mg, Vitamin K: 16µg, Folate: 45µg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Chef's knife, Cutting board, Large pot, Large skillet, Mixing bowl, Wooden spoon, Colander, Cheese grater, Tongs

Appliances

Stovetop

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Lunch, Dinner, Family meal

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Tuscan

Geographic

Italy, Tuscany

Various

Aspect

Texture

Chewy, Silky, Juicy, Creamy

Flavors

Garlicky, Tomato-rich, Savory, Tangy, Spicy, Herbal

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Reheat with a splash of water), freezer : 1 month (Store in a freezer-safe airtight container,Freeze without fresh basil and pecorino when possible,Thaw overnight in the fridge before reheating)