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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.

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.

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.

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.

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.

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.

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.


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.

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.

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.

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.

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.

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.

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.
