Pici all’Aglione

Tuscan Pasta with Tomato and Garlic Sauce

Pici all’Aglione

Pici is a thick traditional Tuscan pasta served with slow-cooked sun-ripened tomatoes and fresh Aglione garlic from the Val di Chianti that meld to a thick sauce.  Pici pasta dates back to the ancient Etruscans who made this pasta using flour, water, and a touch of olive oil.  This classic pasta is served from Florence to Cortona and every small village in between.

Difficulty: Intermediate Best Season: Suitable throughout the year


For the pici

For the sauce


  1. For the pici

    Pour the flour on the board, add a pinch of salt and make a hole. Pour water and oil in the middle of the hole and mix, adding a little quantity of flour at a time.

    Start kneading the dough until smooth. Leave it to rest for about 30 minutes.

    After that time, spread the dough with a rolling pin, getting a 1/2 cm (about 0.20 in.) thick or less round shape. Cut the shape into strips of 1/2 cm (about 0.20 in.) wide and form your pici by rolling them on the board, using your hands, until you get long spaghetti.

  2. For the sauce

    Peel the garlic, chop it into small pieces and put them in a large pan with the oil and a dust of chili pepper over a low flame for 3-4 minutes. Add the peeled tomatoes, some salt and leave it to cook for about 10 minutes, stirring occasionally.

    Cook your pici in a pot of salted, boiling water just until they rise up. Drain your pici and sauté them with the sauce.

Keywords: pasta, tuscan
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