I love this recipe because the homemade pici give the dish an irresistible texture that clings so well to the rich tomato–garlic sauce. The slow-cooked garlic becomes sweet and creamy, the tomatoes break down into a luscious base, and the hint of chili adds just the right amount of warmth. It’s a beautiful example of how Italian cooking shines through simplicity.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Ingredients for Pici
200 g (1.6 cups) flour 100 g (3.38 floz) water 1 tablespoon extra virgin olive oil
Ingredients for the sauce
6 cloves garlic 1 chili pepper 700 g (1.54 lbs) red tomatoes 1 tablespoon vinegar 1 pinch sugar 1 pinch salt Extra virgin olive oil 1 tablespoon white vinegar
Directions
To prepare the pici
I pour the flour into a large bowl and make a well in the center.
I add the oil and water, mixing first with a fork and then with my hands.
Once the dough starts to come together, I knead it vigorously on the work surface until smooth and elastic.
I wrap the dough in plastic wrap and let it rest for at least 30 minutes.
I roll the dough out to about 1 cm thick using a rolling pin.
I cut it into strips and roll each one by hand to form long, evenly thick noodles.
To prepare the sauce
I blanch the tomatoes in boiling water for a few minutes, then peel them, let them cool slightly, and remove the seeds.
I cut the chili pepper in half, remove its seeds, and chop it finely.
Using a garlic press, I crush the garlic cloves with their skins on. If I don’t have a garlic press, I slice and smash them with a knife until they form a paste.
I heat extra virgin olive oil over very low heat and gently melt the crushed garlic, then add the chili and a spoonful of warm water.
I chop the peeled tomatoes into cubes and add them to a large pan together with the garlic oil mixture, cooking until everything becomes creamy and soft.
I enhance the flavor with white vinegar, a pinch of salt, and a bit of sugar for a balanced sweet-and-sour finish.
To cook the pici
I bring a large pot of salted water to a boil.
I cook the pici for 8–10 minutes until perfectly al dente.
I drain the pasta and mix it with the warm garlic–tomato sauce.
I serve it hot, letting the sauce cling to every strand of pici.
Servings and Timing
This recipe serves 4 people. Preparation takes about 45 minutes, cooking takes around 15 minutes, and the total time is approximately 1 hour and 30 minutes.
Variations
Sometimes I add fresh basil or parsley to brighten the sauce. When I want a slightly richer version, I stir in a drizzle of olive oil right before serving. I also enjoy adjusting the heat level by adding more or less chili pepper. If I don’t have fresh tomatoes, I use high-quality canned peeled tomatoes as a substitute.
Storage/Reheating
I store leftover pici all’aglione in an airtight container in the refrigerator for up to 2 days. To reheat, I warm it gently in a pan with a splash of water or olive oil to loosen the sauce. While the pasta is best eaten fresh, the leftovers still taste delicious the next day.
FAQs
Can I make the pici dough ahead of time?
Yes, I wrap it tightly and refrigerate it for several hours before rolling it out.
Can I freeze homemade pici?
Yes, I freeze them on a tray first, then store them in a bag. I cook them directly from frozen.
Can I use store-bought pasta?
Yes, thick spaghetti or bucatini work well when I don’t have time to make pici by hand.
What type of tomatoes work best?
I prefer ripe, sweet red tomatoes, but canned peeled tomatoes are a good alternative.
Is aglione necessary?
If I can’t find aglione garlic, I use regular garlic — I just cook it slowly so it becomes sweet and creamy.
Can I make the sauce ahead of time?
Absolutely — I often prepare it earlier in the day and reheat it gently.
How spicy is this dish?
It’s mild, but I adjust the chili amount depending on how much heat I want.
Why add vinegar and sugar?
They balance the tomatoes’ acidity and help deepen the sauce’s flavor.
How do I keep the garlic from burning?
I cook it on very low heat and add a spoon of warm water to help it melt gently.
What can I serve with pici all’aglione?
I love serving a simple green salad or roasted vegetables alongside it.
Conclusion
I love making Pici all’aglione because it showcases the heart of Tuscan cooking: simple ingredients transformed into something deeply flavorful and satisfying. The handmade pasta and rich garlic–tomato sauce create a comforting dish that feels both rustic and special. Whenever I crave true Italian comfort food, this recipe is one I return to again and again.
Pici all’aglione is a traditional Tuscan pasta dish made with hand-rolled pici noodles tossed in a rich tomato and garlic sauce. Sweet, slow-cooked garlic, ripe tomatoes, and a touch of chili create a rustic, comforting meal that captures the heart of authentic Italian cooking.
Ingredients
For the pici:
200 g (1.6 cups) flour
100 g (3.4 fl oz) water
1 tbsp extra virgin olive oil
For the sauce:
6 cloves garlic
1 chili pepper
700 g (1.54 lbs) ripe red tomatoes
1 tbsp white vinegar
1 pinch sugar
1 pinch salt
Extra virgin olive oil
Instructions
Prepare the pici: In a large bowl, combine flour, olive oil, and water. Mix first with a fork, then knead on a floured surface until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
Roll the dough to about 1 cm thick and cut into strips. Roll each strip by hand into long, even noodles. Set aside on a floured tray.
Prepare the sauce: Blanch the tomatoes in boiling water for a few minutes, peel and deseed them, then chop into cubes.
Finely chop the chili pepper and crush the garlic into a paste (skins can stay on if using a garlic press).
In a large pan, warm olive oil over very low heat. Add the garlic and a spoon of warm water, letting it melt gently without browning. Stir in the chili.
Add the chopped tomatoes and cook until the sauce becomes thick and creamy. Season with vinegar, a pinch of salt, and sugar to balance the flavors.
Cook the pici: Bring a large pot of salted water to a boil and cook the pici for 8–10 minutes, until al dente. Drain and toss with the sauce.
Serve immediately with an extra drizzle of olive oil or a sprinkle of fresh herbs if desired.
Notes
Cook garlic very gently to keep it sweet and creamy, not bitter.
Use fresh ripe tomatoes for the most authentic flavor, or substitute good-quality canned peeled tomatoes.
Add fresh basil or parsley for extra freshness before serving.
Balance acidity with a touch of vinegar and sugar — a Tuscan secret for perfect sauce.
Pici can be made ahead and frozen raw; cook directly from frozen when needed.
