Name: Delicious Pici all'Aglione: Garlic Tomato Comfort Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/4 cup Extra-Virgin Olive Oil (Essential for a rich base); 8 cloves Garlic, crushed (Key for that sweet, aromatic touch); 1 teaspoon Red Pepper Flakes (Optional, adds a delightful kick); 28 ounces Whole Peeled Tomatoes, hand-crushed (Choose high-quality canned tomatoes); Salt (A must for enhancing overall flavor); 2 tablespoons Unsalted Butter (Optional, balances acidity if needed); 18 ounces Fresh Pici Pasta (Or 16 ounces of dried alternatives)

As the sun dips below the Tuscan hills, a savory aroma fills the air—a classic delight that instantly transports me to the heart of Italy. Pici all’Aglione, or Pici Pasta with Garlic Tomato Sauce, isn’t just a meal; it’s a comforting embrace wrapped in rustic charm. With its thick strands of pasta drenched in a sweet, garlicky sauce, this traditional dish is not only a speedy option for your weeknight dinners but also a vegetarian-friendly feast that will have everyone asking for seconds. The beauty of this recipe lies in its simplicity, allowing the natural flavors of slow-cooked garlic and ripe tomatoes to shine through while adding a touch of elegance to your table. How do you like to elevate your homemade pasta nights?

Why is Pici all’Aglione so irresistible?

Simplicity at its best: This delightful dish showcases the beauty of uncomplicated cooking, relying on only a handful of quality ingredients to create magic.

Robust garlic flavor: The slow-cooked garlic transforms into a sweet aromatic experience that permeates the sauce, making every bite a treat.

Vegetarian-friendly: Perfect for those who desire a hearty meal without meat, it’s a satisfying option for everyone at the table.

Quick dinner solution: Ready in under 30 minutes, Pici all’Aglione is ideal for busy weeknights while still feeling like a luxurious culinary experience.

Crowd-pleasing comfort: Whether you’re hosting a dinner or enjoying a cozy night in, this dish boasts enticing flavors that keep everyone coming back for more. Pair it with a side of Mediterranean Chicken Pasta for an unforgettable meal!

Pici all’Aglione Ingredients

• To create this delicious Pici all’Aglione, you’ll need quality ingredients to enhance the dish’s authentic flavors.

For the Sauce
• Extra-Virgin Olive Oil – Essential for a rich base; opt for a high-quality oil for the best flavor.
• Garlic (8 large cloves, crushed) – Key for that sweet, aromatic touch; substitute with regular garlic if aglione is hard to find.
• Red Pepper Flakes (1 teaspoon, optional) – Adds a delightful kick to the sauce; feel free to omit for a milder flavor.
• Whole Peeled Tomatoes (28 ounces, hand-crushed) – The heart of the sauce; choose high-quality canned tomatoes to keep bitterness at bay, with brands like Bianco diNapoli and Mutti highly recommended.
• Salt – A must for enhancing the overall flavor of the sauce.
• Unsalted Butter (2 tablespoons, optional) – Helps balance the acidity of the tomatoes if needed.

For the Pasta
• Fresh Pici Pasta (18 ounces) or dried alternatives (16 ounces) – The foundation of this dish; consider using thick spaghetti or bucatini for a satisfying bite when pici is unavailable.

This Pici all’Aglione is perfect for any night of the week and a true celebration of savory Italian comfort!

Step‑by‑Step Instructions for Pici all’Aglione (Pici Pasta with Garlic Tomato Sauce)

Step 1: Prepare the Garlic Base
In a large Dutch oven, pour in ¼ cup of extra-virgin olive oil and add the crushed garlic cloves. Cook gently over medium-low heat for 12–16 minutes, stirring occasionally, until the garlic turns a pale golden color and releases its sweet aroma. Take care not to let it brown, as this will impart a bitter taste to the Pici all’Aglione sauce.

Step 2: Add Spice to the Sauce
Once the garlic is perfectly cooked, stir in 1 teaspoon of red pepper flakes to your oil and garlic base. Sauté for an additional minute, allowing the heat to awaken the spices and infuse the oil. This fragrant mixture sets the strong foundation for the flavor-packed sauce that will envelop the Pici pasta.

Step 3: Incorporate the Tomatoes
Pour in 28 ounces of hand-crushed whole peeled tomatoes and sprinkle a pinch of salt into the pan. Increase the heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes, allowing the sauce to thicken, stirring occasionally. Taste and adjust seasoning if needed, and consider adding 2 tablespoons of unsalted butter if the sauce is too acidic.

Step 4: Cook the Pici Pasta
In a separate pot, boil salted water and add 18 ounces of fresh Pici pasta (or 16 ounces of dried alternative). Cook the pasta until it’s just before al dente, approximately 2–3 minutes less than the package directions. Before draining, reserve 1 cup of the starchy pasta water, which will help to achieve the desired sauce consistency when combined with your Pici all’Aglione.

Step 5: Combine Pasta and Sauce
Gently add the cooked Pici pasta to the simmering sauce in the Dutch oven. Toss the pasta in the sauce, incorporating ¼ cup or more of the reserved pasta water to help achieve the preferred consistency. Simmer together for an additional 1–2 minutes, allowing all the flavors to meld beautifully, ensuring the pasta is thoroughly coated in the rich, garlic-infused tomato sauce.

Expert Tips for Pici all’Aglione

Perfect Garlic: Cook garlic low and slow to achieve that sweet flavor—rushing this step can result in bitterness.
Choose Quality Tomatoes: Opt for high-quality canned tomatoes, as they significantly influence the sauce’s flavor—avoid overly acidic options.
Pasta Timing: Cook your pasta just before al dente; this ensures it absorbs the sauce without becoming mushy.
Adjust Acidity: If the sauce tastes too acidic, add unsalted butter sparingly to balance the flavors for a richer experience.
Pasta Water Magic: Always reserve pasta water! It’s key to achieving that desired silky sauce consistency when tossing it with your Pici all’Aglione.

Make Ahead Options

Pici all’Aglione is an excellent choice for meal prep, allowing you to savor this comforting dish with ease! You can prepare the sauce up to 3 days in advance; simply make the garlic and tomato sauce and let it cool before transferring it to an airtight container for refrigeration. The pasta can be cooked up to 24 hours prior as well, just make sure to toss it with a bit of olive oil to prevent sticking. On the day you wish to serve, gently reheat the sauce in a saucepan while cooking the fresh or leftover pasta, combining them when the pasta is just about al dente. This method keeps the flavors vibrant, ensuring your Pici all’Aglione remains just as delicious as when first made!

Storage Tips for Pici all’Aglione

Fridge: Store leftovers in an airtight container for up to 3 days. Keep the pasta and sauce separate for optimal texture.
Freezer: Pici all’Aglione can be frozen for up to 1 month. Portion it in airtight containers and consider freezing the sauce separately for better results.
Reheating: For best taste, reheat gently on the stovetop over low heat, adding a splash of reserved pasta water to maintain moisture and texture.
Make-Ahead: Prepare the sauce in advance and refrigerate for up to 3 days. Cook the pasta fresh when ready to serve for the perfect consistency.

Pici all’Aglione Variations & Substitutions

Feel free to get creative with Pici all’Aglione to suit your personal tastes and pantry!

Dairy-Free: Replace unsalted butter with a splash of olive oil or a plant-based butter for a creamy texture without the dairy.
Gluten-Free: Use gluten-free pasta alternatives or spiralized vegetables instead of traditional pici for a lighter twist that’s just as satisfying.
Heat Level: Adjust the spice by adding more red pepper flakes or a pinch of cayenne pepper if you enjoy a kick of heat; balance with extra olive oil if it gets too spicy.
Herb-Infused: Add fresh herbs like basil or oregano during the simmering stage for a burst of fresh flavor that brightens the dish beautifully.

If you’re in the mood for a different pasta experience, why not try it with classic Garlic Parmesan Chicken or serve alongside a refreshing Mediterranean Chicken Pasta salad?

Sauce Swap: Experiment with adding sautéed onions or capers to the sauce. They bring a new depth of flavor and are sure to impress.
Pasta Alternatives: If pici isn’t on hand, thick spaghetti or bucatini will provide a delightful chewiness that complements the sauce.
One-Pot Dish: Toss in seasonal vegetables like zucchini or bell peppers right with the sauce—their flavors will meld wonderfully together, creating a comforting one-pot meal.

What to Serve with Pici all’Aglione

Looking to create a delightful meal that perfectly complements your flavorful Pici all’Aglione?

Garlic Bread: Perfectly crispy with that aromatic touch, it’s the ideal vehicle for savoring every drop of sauce.
Caprese Salad: Fresh mozzarella, ripe tomatoes, and basil add a burst of color and balance the richness of the pasta.
Grilled Vegetables: Smoky, charred veggies offer a lovely contrast in texture and depth, enhancing your Italian feast.
Caesar Salad: The creamy dressing and crunchy croutons make for a refreshing side that pairs wonderfully with this hearty dish.
Italian Wine: A nice bottle of Chianti or Sangiovese rounds out the meal, enhancing the robust flavors in every bite.
Tiramisu: End your dinner on a sweet note; this luscious dessert offers both coffee flavor and a touch of creaminess that delights.

With these options, your Pici all’Aglione won’t just be the star of the show—it’ll be part of an unforgettable experience at the dinner table!

Pici all’Aglione Recipe FAQs

How do I select the best tomatoes for Pici all’Aglione?
When choosing tomatoes, opt for high-quality whole peeled canned varieties to avoid bitterness and acidity. Brands like Bianco diNapoli and Mutti are known for their rich flavor and sweetness. Look for cans that don’t have bulging tops or dents, as these can indicate spoilage.

How should I store leftover Pici all’Aglione?
For optimal freshness, store leftovers in an airtight container in the fridge for up to 3 days. It’s best to keep the pasta and sauce separate to maintain the ideal texture. This way, when you reheat them, they’ll taste almost as good as when freshly made!

Can I freeze Pici all’Aglione?
Absolutely! You can freeze Pici all’Aglione for up to 1 month. I recommend portioning the dish into airtight containers. For the best results, consider freezing the sauce separately, which allows you to prepare fresh pasta when you’re ready to enjoy it. Just ensure you label the containers so you know what’s inside!

What if my sauce is too acidic?
If you find your sauce has a sharp acidity, it’s a common concern! Simply add a tablespoon or two of unsalted butter to the simmering sauce. Stir it in, and the butter will help balance out the acidity beautifully, creating a richer flavor that enhances the dish.

Can I use dried pasta instead of fresh?
Yes! If fresh pici is hard to come by, you can substitute it with 16 ounces of dried bucatini or thick spaghetti. Just make sure to adjust the cooking time according to the package instructions, keeping an eye to achieve just before al dente for the best texture in your Pici all’Aglione.

Is Pici all’Aglione safe for pets?
While the ingredients in Pici all’Aglione are not toxic to pets, it’s always wise to avoid offering them pasta dishes that contain garlic or too much seasoning. Garlic can be harmful to dogs in large quantities. If your furry friends are curious, consider setting aside a small portion of plain pasta without the sauce for them to enjoy!