Pici All'Aglione From 'Extra Virgin: Recipes And Love From Our Tuscan Kitchen'

1. 1

   In an 8- to 12-quart pot, bring 6 quarts of salted water to a rolling boil.

2. 2

   In a large skillet, heat the olive oil over medium-high heat until hot. Add the garlic and chile(s). When the garlic becomes fragrant, after 3 to 5 minutes, add the crushed tomatoes and cook for 20 minutes until reduced to a sauce. Season with salt and black pepper to taste and remove from the heat

3. 3

   Add the pici to the boiling water and use a wooden fork to stir the pasta so it won't stick together. Cook until al dente. Ladle out 1/2 cup of the pasta water, then drain the pasta.

4. 4

   Add the pasta to the sauce, toss together, and cook over medium heat for 1 minute. Add pasta water as needed to make the sauce slightly loose and glossy.

5. 5

   Serve immediately with the basil, and make sure each bowl gets its own garlic clove.

* Per serving · 4 servings · Values may vary.

No additional tips available.