Name: Pici: Garlic Sauce (Pici All’aglione)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: ½ teaspoon crushed dried chilli pepper, or 1 red chilli, seeded and chopped; 300 g fresh tomatoes – chopped, seeds and all; 6 tablespoons extra virgin olive oil; Semolina dough made with 200 g semola; 4 cloves garlic, finely chopped

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

This Tuscan dish is a version of simple aglio e olio, but more robust to go with chunky pici. The present recipe, as with most, includes tomato but it is sometimes made in bianco. Should this be your desire, omit the tomato and, instead, add 6 tablespoons of fresh breadcrumbs followed by 2 of parsley. Be sure to have your pasta ready at this point, as the sauce will need no further cooking.