This is the typical tomato sause per pasta pici in Tuscany Umbra 🙂
Aglione, from aglio, meand Garlic, or better big garlic!
4 large ripe tomatoes or a large can of peeled tomatoes, chopped
6-8 cloves of garlic (or more if you like), finely minced
8 fresh basil leaves
extra virgin organic olive oil
grated Parma Parmesan cheese
Pour 4 tablespoons of oil in a large pan, then heat the oil gently, then ad the garlic and let sit in the oil for one minute, stirring and preventing it from burning.
Lower the heat to a minimum if needed.
Now add the crushed red pepper, the tomatoes, and the basil leaves.
Never use dry basil, it’s just bitter and spoils the whole recipe.
Bring to a boil and add the salt. Stir frequently and once the whole sauce is boiling, lower to a simmer and partially cover with a lid, stirring every now and then.
Once the tomato has darkened, remove from heat, and adjust salt if needed.
Putting them together!
Bring a large pan of water to a boil, add a pinch of salt, then add the pici pasta all at once, shaking off the excess flour first.
Let cook 10 minutes, then strain and add the tomato sauce you have previously prepared.