Pici all’aglione
Made with Passata
Strained Tomatoes (Passata) retain the bright red colour of tomatoes and has a velvety composition with an intense but sweet taste.
40 min (COOK TIME: 35 min / PREP TIME: 5 min)
Easy
4 People
Ingredients
-
360
g
Pici
-
600
g
Passata (Strained Tomatoes)
-
100
g
Aglione from Valdichiana
(4 or 5 cloves)
-
1
sprig
Marjoram
-
30
g
Extra virgin olive oil
-
1
glass
White wine
-
1/2
teaspoon
Salt
-
Pepper
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Pici all’aglione: Method
- Peel the garlic cloves and cut them into pieces, put them in a pan with the oil and wine and cook over a low heat until they can be easily crushed with a fork, reducing them to a cream.
- Add the Passata (Strained Tomatoes), salt and pepper and continue cooking for ten minutes.
- Cook the pici in plenty of salted water and drain them al dente.
- Season the pici with the garlic sauce and serve them with a drizzle of oil and a few leaves of marjoram.
