Pici all’Aglione (Tuscan Garlic Tomato Sauce)
A symbol of the Valdichiana countryside, aglione is a special variety of giant garlic — sweet, aromatic, and never harsh. Unlike common garlic, it can be used in abundance without overpowering the dish. The sauce is slow-cooked and traditionally served with thick handmade pici.
Ingredients (serves 4):
400 g pici (fresh handmade or high-quality dried)
4–6 cloves of aglione della Valdichiana (or substitute with young, mild garlic)
400 g peeled organic San Marzano tomatoes (or passata)
4 tbsp organic extra virgin olive oil
A pinch of chili flakes (optional, for slight heat)
Sea salt to taste
A few leaves of fresh organic basil (optional) Instructions:
Prepare the garlic: Peel the aglione cloves and crush them gently with the flat side of a knife. You may also finely chop them or slice thinly if preferred.
Infuse the oil: In a wide pan over low heat, warm the olive oil and add the garlic. Let it cook very gently for 10–15 minutes — it should soften without browning, becoming almost creamy.
Add tomatoes: Pour in the peeled tomatoes (crushed by hand or with a fork) or passata. Season with salt and a pinch of chili flakes if desired.
Simmer: Let the sauce cook slowly over low heat for at least 30–40 minutes, stirring occasionally. The aglione should melt into the sauce, giving it a sweet, round flavor.
Cook the pasta: Boil the pici in salted water until al dente. Reserve some cooking water.
Toss and serve: Drain the pasta and toss it with the sauce. Add a splash of the pasta water if needed to coat the strands beautifully. Finish with a drizzle of raw olive oil.
Tips for tradition:
– Never fry or rush the garlic — aglione must melt, not burn.
– This sauce is never served with cheese — its flavor is delicate and should remain
pure.
– Real aglione can be found fresh in spring or preserved in oil — it’s a certified Slow
Food product.
