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

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

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

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

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

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

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

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

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

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

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

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

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