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.
Easy
Ingredients
-
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
- 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.
- Add the Mutti passata, 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.
