Pici Pasta With A Garlic Sauce

1. 1

   Place the flour on the work surface and add the oil, a pinch of salt, and enough water to knead the dough until it is elastic and uniform in consistency.

2. 2

   Shape the dough into a ball, and grease it well with the extra virgin olive oil.

3. 3

   Cover the dough with a kitchen towel and let it rest for 1 or 2 hours.

4. 4

   Take a small piece of dough and work it into a roll. As the roll of dough lengthens, add some pressure with your fingers outwards, because the dough tends to shrink. The pici are approximately 20 to 25 centimeters long.

5. 5

   Place the pasta on a tray sprinkled with corn flour, then sprinkle corn flour on the pasta as well, so it does not stick together.

6. 6

   Peel the garlic, cut it into slices, place it in a terracotta saucepan with a generous amount of extra virgin olive oil.

7. 7

   Saute on low heat then add the tomatoes.

8. 8

   Add salt and pepper and cook on low heat for approximately 30 minutes.

9. 9

   In the meantime, cook the Pici until 'al dente' in a stockpot full of boiling salt water for approximately 13 minutes.

10. 10

    Drain the pasta, place it in a serving bowl and add the sauce while very hot.

11. 11

    Serve immediately with grated Pecorino cheese on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.