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Pici All'Aglione

TOTAL TIME: 35 min
Prep: 10 min
Inactive Prep: --
Cook: 25 min
YIELD: 10 servings
LEVEL: Easy

ingredients

  • 3 tablespoons extra-virgin olive oil
  • 10 cloves garlic, peeled (one per person!)
  • 1 to 2 fresh hot peppers, like red serranos, sliced, or about 2 teaspoons red pepper flakes
  • Three 15-ounce cans whole peeled tomatoes (San Marzano are best), crushed by hand
  • Salt and freshly ground black pepper
  • Fresh basil leaves, for garnish
  • 2 pounds fresh pici pasta
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Directions

Bring a large 8 to 12-quart pot of water to a boil.

Heat the olive oil, garlic and hot peppers in a large 12 to 14-inch saute pan until the garlic is fragrant. Add the crushed tomatoes and cook for 20 minutes. Season with salt and black pepper, adding more hot peppers or red pepper flakes to make it spicier, if desired.

When the water has come to a boil, add 2 tablespoons of salt. Add the fresh pasta and cook for about 3 minutes or according to package instructions if store-bought. Drain the pasta and reserve 1/2 cup of the pasta water.

Add the pasta to the sauce and cook for about 1 minute, adding pasta water as needed to make the sauce slightly loose and glossy.

Top with basil and serve immediately.

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  • on May 07, 2013

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    I saw this dish on the show and all I could think about was making it! After a bit of debating, I decided to tackle the giant task of making my own Pici pasta, and I was so happy with the results! I am sure fresh Pici from Siena is so much better, but this dish was very good and one that I would make again for certain!

    people found this review Helpful.
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