Created by Sienese pastaii — pasta makers — pici are thick strands of pasta made with a simple dough of flour and water that is cut into strips and then hand-rolled. With a perfect al dente bite, the pasta pairs well with a variety of pairings, from smooth tomato sauce to hearty meat ragù. Whether you’re cooking at home or dining out, pici offer a rustic taste of the Tuscan kitchen. Pair with a glass of Chianti Classico for a quintessential Tuscan meal!
Pici all’Aglione (Pasta with Garlic Sauce)
Recipe courtesy of Eataly
Yield: 6 servings
1 pound pici
1 (28-ounce) can whole peeled tomatoes, crushed
4 to 6 garlic cloves
Extra virgin olive oil, to taste
Pinch of arrabbiata peperoncini-sea salt mix
3 sprigs fresh basil, torn
Salt & pepper, to taste
In a large skillet, heat about 2 tablespoons of the olive oil over medium-high heat. Add the garlic and peperoncini. When the garlic becomes fragrant, add the crushed tomatoes, and cook for 20 minutes until reduced to a sauce. Season with salt and pepper, and remove from the heat.
Add the pici to a pot of salted boiling water, and stir. Cook until al dente. Ladle out ½ cup of the pasta water, then drain the pasta. Add the pasta to the sauce, toss, and cook together over medium heat for 1 minute. Add the pasta water as needed to make the sauce slightly loose and glossy.
Place the pasta on warmed plates, add a final drizzle of extra virgin olive oil, top with the fresh basil, and serve immediately.