Pici all’aglione
This fresh pasta recipe traditional from Tuscany uses a particular type of garlic, aglione, and it's combined with fresh tomatoes and chili pepper.
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Servings: 4 people
Calories: 258kcal
Ingredients
Ingredients for Pici
- 200 g (1.6 cups) Flour
- 100 g (3.38 floz) Water
- 1 tablespoon (1 tablespoon) Extra Virgin Olive Oil
Ingredients for the sauce
- 6 cloves (6 cloves) garlic
- 1 (1) chili pepper
- 700 g (1.54 lbs) red tomatoes
- 1 tablespoon (1 tablespoon) vinegar
- 1 pinch (1 pinch) sugar
- 1 pinch (1 pinch) salt
- Extra virgin olive oil
- 1 tablespoon (1 tablespoon) white vinegar
Instructions
To prepare the pici
- Pour the flour into a big baking bowl and make a hole in the center.
- Pour in the oil and then the water, mixing first with a fork and then by hand.
- When the dough has compacted, continue to work it vigorously on the work surface until it is smooth and homogeneous.
- Wrap it in plastic wrap and let it rest for at least 30 minutes before proceeding.
- Roll out the dough with a traditional rolling pin up to one centimeter thick.
- Then cut it into strips not too large and work each of them with your hands, forming loaves of even thickness.
To prepare the sauce
- Immerse the tomatoes for a few minutes in a pot with boiling water after which remove them, let them cool for a few moments and peel them. Then cut the chilli in half and chop it with a knife after cleaning it from the seeds.
- At this point, using a garlic press, crush the garlic cloves without removing the peel. If you do not have a garlic press available, cut the garlic into thin slices and then crush them with the blade of the knife until you get a cream.
- Pour the extra virgin olive oil into a pan to melt the crushed garlic over a very low heat, then add the chilli, adding a spoonful of warm water.
- Peel the tomatoes, cut them into cubes, and clean them from the seeds. Then, using a large pan, pour the oil with the garlic and the tomatoes into it, letting it cook until you get a cream.
- Enhance the flavor by adding a spoonful of white vinegar, salt, and a pinch of sugar to obtain a sweet and sour taste.
To cook the pici
- In a big pot, bring water to boil and add salt. Cook the pici for 8-10 minutes.
- Drain the pici and season with your sauce. Serve hot.
Serving: 150g | Calories: 258kcal | Carbohydrates: 48g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 23mg | Potassium: 523mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1565IU | Vitamin C: 42mg | Calcium: 36mg | Iron: 3mg
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