Pici all'Aglione
Pici all'Aglione
Ingredients
For the Garlic Confit
- 4 garlic, large cloves, peeled
- 1/2 cup olive oil, or enough to cover garlic
For the Pici Pasta
- 2 cups semolina flour
- 3/4 cup warm water
- 1/2 teaspoon salt
For the Aglione Sauce
- 2 tablespoons olive oil
- 1/4 cup white wine
- 15 ounces Mutti Passata, (tomato puree)
- 1/2 teaspoon salt, or to taste
- 1/4 cup fresh basil, roughly chopped, plus more for garnish
Instructions
- 1
Prepare the garlic confit: Peel 4 large garlic cloves. Place the peeled garlic cloves in a small saucepan. Pour enough olive oil over the garlic to fully cover them. Turn the heat to low and gently cook the garlic in the olive oil for approximately 25-30 minutes, or until very tender and lightly golden. Do not let the garlic brown. Remove from heat and let cool slightly. Reserve the garlic-infused oil for later use.
⏱️ 30 min
- 2
While the garlic confits, make the pici pasta: In a large bowl, combine the semolina flour and salt. Gradually add the warm water, mixing with your hands until a shaggy dough forms. Turn the dough out onto a clean work surface and knead for 8-10 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 15 minutes.
⏱️ 25 min
- 3
Roll out the pici: Divide the dough into 4 equal pieces. Work with one piece at a time, keeping the others covered. Roll the dough into a thin rectangle (about 1/8-inch thick). Cut the dough into thin strips, about 1/8-inch wide. Take each strip and, using the palms of your hands, roll it back and forth on the work surface to form a long, thin, spaghetti-like strand (pici). Dust with a little semolina flour to prevent sticking. Repeat with the remaining dough.
⏱️ 30 min
- 4
Prepare the aglione sauce: In a large skillet or Dutch oven, heat 2 tablespoons of olive oil (you can use some of the reserved garlic-infused oil) over medium heat. Add the confited garlic cloves and mash them with a fork to form a paste. Cook for 1-2 minutes until fragrant. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
⏱️ 10 min
- 5
Add the Mutti Passata to the skillet. Stir well and bring to a gentle simmer. Season with salt to taste. Reduce the heat to low, cover, and let the sauce simmer gently for 15-20 minutes, allowing the flavors to meld. Stir occasionally.
⏱️ 20 min
- 6
Cook the pici: Bring a large pot of heavily salted water to a rolling boil. Add the fresh pici pasta and cook for 3-5 minutes, or until al dente. Fresh pasta cooks quickly, so taste frequently.
⏱️ 5 min
- 7
Finish the dish: Drain the pici, reserving about 1/2 cup of the pasta water. Add the cooked pici directly to the aglione sauce. Add the fresh basil and toss to combine. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with extra fresh basil.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pici all'Aglione
For the Garlic Confit
- 4 garlic, large cloves, peeled
- 1/2 cup olive oil, or enough to cover garlic
For the Pici Pasta
- 2 cups semolina flour
- 3/4 cup warm water
- 1/2 teaspoon salt
For the Aglione Sauce
- 2 tablespoons olive oil
- 1/4 cup white wine
- 15 ounces Mutti Passata, (tomato puree)
- 1/2 teaspoon salt, or to taste
- 1/4 cup fresh basil, roughly chopped, plus more for garnish
Instructions
- 1
Prepare the garlic confit: Peel 4 large garlic cloves. Place the peeled garlic cloves in a small saucepan. Pour enough olive oil over the garlic to fully cover them. Turn the heat to low and gently cook the garlic in the olive oil for approximately 25-30 minutes, or until very tender and lightly golden. Do not let the garlic brown. Remove from heat and let cool slightly. Reserve the garlic-infused oil for later use.
⏱️ 30 min - 2
While the garlic confits, make the pici pasta: In a large bowl, combine the semolina flour and salt. Gradually add the warm water, mixing with your hands until a shaggy dough forms. Turn the dough out onto a clean work surface and knead for 8-10 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 15 minutes.
⏱️ 25 min - 3
Roll out the pici: Divide the dough into 4 equal pieces. Work with one piece at a time, keeping the others covered. Roll the dough into a thin rectangle (about 1/8-inch thick). Cut the dough into thin strips, about 1/8-inch wide. Take each strip and, using the palms of your hands, roll it back and forth on the work surface to form a long, thin, spaghetti-like strand (pici). Dust with a little semolina flour to prevent sticking. Repeat with the remaining dough.
⏱️ 30 min - 4
Prepare the aglione sauce: In a large skillet or Dutch oven, heat 2 tablespoons of olive oil (you can use some of the reserved garlic-infused oil) over medium heat. Add the confited garlic cloves and mash them with a fork to form a paste. Cook for 1-2 minutes until fragrant. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
⏱️ 10 min - 5
Add the Mutti Passata to the skillet. Stir well and bring to a gentle simmer. Season with salt to taste. Reduce the heat to low, cover, and let the sauce simmer gently for 15-20 minutes, allowing the flavors to meld. Stir occasionally.
⏱️ 20 min - 6
Cook the pici: Bring a large pot of heavily salted water to a rolling boil. Add the fresh pici pasta and cook for 3-5 minutes, or until al dente. Fresh pasta cooks quickly, so taste frequently.
⏱️ 5 min - 7
Finish the dish: Drain the pici, reserving about 1/2 cup of the pasta water. Add the cooked pici directly to the aglione sauce. Add the fresh basil and toss to combine. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with extra fresh basil.
⏱️ 5 min