Pici all'Aglione: The Tuscan Pasta with Garlic and Tomato Sauce

Toscana is celebrated for a rustic cuisine that showcases simple ingredients, like this traditional pasta in a spicy tomato-garlic sauce. Created by Sienese pastai — pasta makers — pici are thick strands of pasta made with a simple dough of flour and water, cut into strips and hand-rolled. With a perfect al dente bite, they pair with anything from smooth tomato sauce to hearty meat ragù. Pair with a glass of Chianti Classico for a quintessential Tuscan meal.

Ingredients for 6 people

• 1 pound pici
• 1 (28-ounce) can whole peeled tomatoes, crushed
• 4 to 6 garlic cloves
• Extra virgin olive oil, to taste
• Pinch of arrabbiata peperoncini-sea salt mix
• 3 sprigs fresh basil, torn
• Salt and pepper, to taste

How to make Pici all'Aglione

1. In a large skillet, heat about 2 tablespoons of the olive oil over medium-high heat. Add the garlic and peperoncini. When the garlic is fragrant, add the crushed tomatoes and cook for 20 minutes, until reduced to a sauce. Season with salt and pepper and remove from the heat.
2. Add the pici to a pot of salted boiling water and stir. Cook until al dente. Ladle out ½ cup of the pasta water, then drain the pasta. Add the pasta to the sauce, toss and cook together over medium heat for 1 minute. Add pasta water as needed to make the sauce slightly loose and glossy.
3. Place the pasta on warmed plates, add a final drizzle of extra virgin olive oil, top with the fresh basil and serve immediately.