Pici all’Aglione

Pici all’Aglione

Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

cooking sketch 40 min (COOK TIME: 35 min / PREP TIME: 5 min)

cooking sketch Easy

4 people


  • 360 g Pici
  • 600 g Mutti Passata
  • 100 g Aglione from Valdichiana, 4 or 5 cloves (or 2 or 3 of standard garlic 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

  1. Peel the Aglione cloves and cut them into pieces (rememebr that you can always replace them with a standard garlic, max 2 or 3 cloves in that case). 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.
  2. Add the Mutti passata, salt and pepper and continue cooking for ten minutes.
  3. Cook the pici in plenty of salted water and drain them al dente.
  4. Season the pici with the garlic sauce and serve them with a drizzle of oil and a few leaves of marjoram.

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Also made with: Passata

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