Pici all'Aglione

Ingredients · 4 servings

• 500 gPici
• 700 gTomato, crushed
• 80 gAglione garlic, thinly sliced
• 2 gChilli, crumbled
• 50 gOlive oil
• 6 gSalt
• 100 mlWater, reserved pasta cooking water

Equipment

stovetop, pot, sauté pan, knife, cutting board, wooden spoon, tongs, ladle, colander, bowl, serving bowl, spoon

Instructions

1. 1
   Mise en place

   Gather the pici, tomato, aglione, chilli, oil, salt, and water with a pot, sauté pan, knife, board, spoon, tongs, ladle, and colander. · 5 min

   What to look for: All ingredients measured and tools ready

2. 2
   Prepare tomato

   Crush the tomato by hand or with a spoon, slice the aglione thinly, and crumble the chilli so the sauce cooks evenly. · 5 min

   What to look for: Tomato is juicy and roughly crushed

3. 3
   Soften aglione

   Warm olive oil in a wide pan, add sliced aglione and chilli, and cook gently until the garlic is soft and pale, not browned. · 8 min

   What to look for: Garlic looks translucent and the oil smells sweet

4. 4
   Simmer sauce

   Add crushed tomato and salt, then simmer gently until the sauce thickens and the oil shines at the edges. · 20 min

   What to look for: Sauce is thick, red, and glossy

5. 5
   Boil pici

   Boil pici in abundant salted water until flexible and chewy, reserving 100 ml cooking water before draining. · 12 min

   What to look for: Pici bends easily but keeps a firm bite

6. 6
   Toss pasta

   Transfer pici to the sauce, loosen with reserved water, and toss until every strand is glossy and coated. · 3 min

   What to look for: Sauce clings to the thick pici

7. 7
   Serve hot

   Serve hot in warm bowls with a spoonful of sauce from the pan over the top. · 2 min

   What to look for: Pici is steaming and evenly coated