There’s something undeniably comforting about a rich, aromatic pasta dish that warms the soul. One evening, as I wandered through the bustling farmers’ market, the enticing scent of roasted garlic and ripe tomatoes pulled me towards a charming stall boasting fresh pici pasta. That’s when I stumbled upon this delightful recipe for Pici all’Aglione. This Italian classic has a way of making even the busiest weeknight feel special.
Imagine celebrating Italian culinary simplicity with just a handful of ingredients: golden garlic softly sautéed in extra virgin olive oil, vibrant tomatoes hand-crushed to perfection, and a sprinkle of red pepper flakes for that gentle kick. Each bite is a symphony of flavor and texture, making it the ultimate crowd-pleaser. Whether you’re a busy professional looking to escape the cycle of fast food or a home chef wanting to impress, this dish is your invitation to embrace the joy of homemade cooking. Join me as we dive into the essence of Pici all’Aglione, and discover how easy it is to create a masterpiece right in your kitchen!
Why is Pici all’Aglione a must-try?
Simplicity at its finest: With just a few ingredients, you can whip up a restaurant-quality dish in no time.
Rich, robust flavors: The marriage of sautéed garlic and juicy tomatoes creates an irresistible sauce that clings to every strand of pici.
Versatile base: Feel free to swap pici for other pasta shapes like bucatini or spaghetti, making it perfect for pantry cooking!
Time-saving: This dish comes together quickly, making weeknight dinners a breeze without sacrificing flavor.
Crowd-pleaser appeal: Whether it’s family dinner or a gathering with friends, this delectable pasta will have everyone asking for seconds. Don’t forget to check out our tips for perfecting homemade pasta to elevate this dish even further!
Pici all’Aglione Ingredients
Unlock the secrets to a flavorful pasta dish!
For the Sauce
• Extra virgin olive oil – a high-quality oil will add richness to your sauce.
• Garlic cloves – crush them for a stronger flavor that infuses into the oil.
• Red pepper flakes (optional) – add a pinch for a delightful kick.
• Whole peeled tomatoes – using fresh, ripe tomatoes elevates the sauce’s taste.
• Salt – essential for enhancing all the flavors in the dish.
• Unsalted butter (optional) – this gives a luscious finish to the sauce.
For the Pasta
• Fresh pici pasta – this traditional handmade pasta offers a unique texture; if unavailable, use dried pici, bucatini, or thick spaghetti as a substitute for this Pici all’Aglione recipe.
How to Make Pici all’Aglione
- Heat the oil: In a large dutch oven, pour in 5 tablespoons of extra virgin olive oil and add 8 crushed garlic cloves. Cook over medium-low heat for about 3 – 4 minutes until the oil begins to sizzle.
- Sauté the garlic: Reduce the heat to low and let the garlic soften and turn pale golden-brown for 12 – 16 minutes, filling your kitchen with its delicious aroma.
- Add spice: Stir in 1 teaspoon of red pepper flakes (if you like a little heat) and sauté for 1 minute until it’s fragrant and adds depth to the oil.
- Incorporate tomatoes: Add 28 ounces of whole peeled tomatoes and generously season with salt. Bring this mixture to a boil, then lower the heat to let it simmer.
- Simmer the sauce: Let the sauce gently simmer for 15 minutes, allowing the flavors to meld and the tomatoes to thicken slightly. Don’t forget to adjust the salt for taste!
- Smash the garlic: Use a wooden spoon to smash the softened garlic into the sauce, letting it blend seamlessly for even more flavor.
- Cook the pasta: While the sauce simmers, bring a large pot of water to a rolling boil. Add a generous pinch of salt and cook 18 ounces of fresh pici pasta until it’s just before al dente.
- Reserve and combine: Save 1 cup of pasta water, then transfer the cooked pasta to the skillet with the sauce using tongs. Toss it gently to combine, adding ¼ cup of pasta water, and simmer until the sauce thickens and clings beautifully to the noodles, about 1 – 2 minutes.
Optional: Drizzle a bit of olive oil on top before serving for extra flavor.
Exact quantities are listed in the recipe card below.
Pici all’Aglione Variations
Embrace your creativity and make this dish your own with delightful twists and substitutions!
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Gluten-Free: Use gluten-free pasta varieties like rice or chickpea pasta for a wonderful texture without the gluten.
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Herb-Infused: Toss in fresh herbs like basil or parsley at the end for a burst of color and flavor. Try it with a sprinkle of grated Parmesan for a touch of umami.
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Creamy Addition: Stir in a splash of heavy cream or cashew cream to the sauce for an extra creamy texture that complements the garlic beautifully.
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Veggie Boost: Add sautéed vegetables, such as zucchini or bell peppers, to the sauce to amp up the nutrition while keeping it vibrant and colorful. It’s a great way to incorporate more produce!
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Roasted Garlic: For a milder, sweeter flavor, roast the garlic instead of sautéing. This adds a depth of flavor that takes the dish to another level.
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Smoky Flavor: Introduce a touch of smoked paprika for a subtle smokiness that dances beautifully with the rich tomato sauce.
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Nutty Crunch: Top with toasted pine nuts or walnuts for a delightful crunch that contrasts the softness of the pasta. It adds an exciting texture!
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Extra Heat: If you love spice, increase the red pepper flakes or add some chopped fresh chili peppers for an exhilarating kick that will awaken your taste buds.
Expert Tips for Pici all’Aglione
• Choose Quality Oil: Use extra virgin olive oil for a richer flavor. Low-quality oil can dull the dish, so invest in a good brand.
• Garlic Care: Don’t rush the garlic browning process; it should soften and turn pale golden-brown. Overcooking can result in bitterness.
• Tomato Freshness: Using high-quality, ripe whole peeled tomatoes greatly enhances the sauce’s flavor. Canned tomatoes can be a great alternative if fresh isn’t available.
• Pasta Timing: Cook your pici until just before al dente, as it will continue to cook while tossed in the sauce. This ensures perfectly cooked texture.
• Pasta Water Magic: Reserve pasta water before draining; adding it to your sauce helps it cling better to your noodles, enhancing the overall flavor of your Pici all’Aglione.
• Serve Immediately: Enjoy this dish hot out of the pan for the best experience; letting it sit may cause the pasta to absorb too much sauce.
Make Ahead Options
These Pici all’Aglione are ideal for meal prep enthusiasts! You can prepare the garlic tomato sauce up to 3 days in advance by cooking it through step 5 and allowing it to cool before storing it in the refrigerator. For the best flavor retention, keep it in an airtight container. The fresh pici pasta can also be made up to 24 hours ahead; simply place it in a lightly oiled container to prevent sticking. When you’re ready to serve, reheat the sauce gently on low heat while boiling the pasta until al dente. Toss everything together, and in no time, you’ll enjoy a restaurant-quality meal with minimal effort!
How to Store and Freeze Pici all’Aglione
Fridge: Keep leftover Pici all’Aglione in an airtight container for up to 3 days to maintain its vibrant flavors and fresh textures.
Freezer: For longer storage, portion and freeze the pasta mixed with sauce in freezer-safe containers for up to 2 months. Remember to cool completely before freezing!
Reheating: To reheat, thaw overnight in the fridge, then warm on the stove over low heat, adding a splash of water or olive oil to loosen the sauce. Enjoy this delightful dish again!
What to Serve with Pici all’Aglione?
Elevate your homemade dinner with complementary sides and flavors that will create a delightful dining experience.
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Garlic Bread: Crispy on the outside, soft on the inside, this bread is perfect for soaking up the delicious tomato sauce. The garlicky flavor ties beautifully with your pasta.
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Arugula Salad: A fresh arugula salad with lemon vinaigrette adds a peppery crunch, offsetting the rich garlic tomato sauce splendidly. Toss in some cherry tomatoes for color and flavor contrast.
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Grilled Vegetables: Seasonal grilled veggies like zucchini, bell peppers, and eggplant bring smoky, charred goodness that pairs perfectly with the lightness of the pasta. Drizzle with olive oil for extra richness.
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Cioppino: This robust seafood stew offers a hearty choice that complements the flavors of your dish. The richness of the broth enhances the succulent taste of the pici.
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Wine Spritzer: Sip on a refreshing wine spritzer made with white wine and soda water. The lightness enhances the flavors without overpowering your meal; perfect for warm evenings.
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Lemon Sorbet: Finish off the meal with a citrusy lemon sorbet. Its refreshing zing cleanses the palate and beautifully contrasts the richness of the pici, leaving everyone wanting more.
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Caprese Skewers: Bright cherry tomatoes, basil, and mozzarella on a skewer make for a delightful appetizer. Their freshness pairs wonderfully with the garlicky pasta dish and whets the appetite.
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Olive Tapenade: Serve a side of olive tapenade with crusty bread. The briny, bold flavors harmonize with your garlic tomato sauce and make for a sophisticated starter.
Pici all’Aglione Recipe FAQs
How do I select the best tomatoes for Pici all’Aglione?
Absolutely! When choosing tomatoes, look for whole peeled varieties that are plump and free from blemishes. Opt for those with a vibrant red color and a sweet aroma – this indicates ripeness and flavor. If fresh tomatoes are available, use ripe, juicy ones for the best taste!
What’s the best way to store leftover Pici all’Aglione?
Wonderful question! Store any leftovers in an airtight container and keep them in the fridge for up to 3 days. Ensure they’re cooled before sealing to prevent condensation. If you’d like to enjoy it later, freeze the dish to maintain its flavors!
Can I freeze Pici all’Aglione? How?
Yes, you can freeze this delightful dish! First, allow it to cool completely. Then, portion the Pici all’Aglione into freezer-safe containers or zip-top bags, removing as much air as possible. It can be frozen for up to 2 months. When you want to enjoy it again, simply thaw it overnight in the refrigerator.
What should I do if my sauce is too thin?
If your sauce isn’t thickening as desired, don’t worry! Just allow it to simmer a little longer uncovered; this will help reduce excess moisture. Alternatively, you can add a tablespoon of reserved pasta water to help it cling better to the pasta. Keep stirring until you achieve the perfect consistency!
Is Pici all’Aglione suitable for those with dietary restrictions?
Very! This dish can easily be adapted to fit a variety of dietary needs. For those watching their sodium intake, simply reduce the salt or use a low-sodium tomato option. If allergies are a concern, make sure to double-check your pasta type for gluten; gluten-free options are widely available. And of course, if your pet is curious, it’s best to keep this garlic-infused goodness away from them, as garlic can be harmful to pets!
Irresistible Pici all’Aglione: Garlic Tomato Pasta Delight
Ingredients
Equipment
Method
- In a large dutch oven, pour in 5 tablespoons of extra virgin olive oil and add 8 crushed garlic cloves. Cook over medium-low heat for about 3 – 4 minutes until the oil begins to sizzle.
- Reduce the heat to low and let the garlic soften and turn pale golden-brown for 12 – 16 minutes, filling your kitchen with its delicious aroma.
- Stir in 1 teaspoon of red pepper flakes (if you like a little heat) and sauté for 1 minute until it's fragrant and adds depth to the oil.
- Add 28 ounces of whole peeled tomatoes and generously season with salt. Bring this mixture to a boil, then lower the heat to let it simmer.
- Let the sauce gently simmer for 15 minutes, allowing the flavors to meld and the tomatoes to thicken slightly. Don’t forget to adjust the salt for taste!
- Use a wooden spoon to smash the softened garlic into the sauce, letting it blend seamlessly for even more flavor.
- While the sauce simmers, bring a large pot of water to a rolling boil. Add a generous pinch of salt and cook 18 ounces of fresh pici pasta until it's just before al dente.
- Save 1 cup of pasta water, then transfer the cooked pasta to the skillet with the sauce using tongs. Toss it gently to combine, adding ¼ cup of pasta water, and simmer until the sauce thickens and clings beautifully to the noodles, about 1 – 2 minutes.