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Thick hand-rolled Tuscan pasta in a robust garlic and tomato sauce from the Val d'Orcia. This vegetarian mediterranean dish is hearty, fresh, and ideal for a rustic family meal.
In a large mixing bowl, combine all-purpose flour, water, and 1 tbsp olive oil. Knead for 10 minutes until dough is smooth and elastic, then cover and let rest for 30 minutes.
Divide rested dough into small pieces and roll each into thick, rustic strands—about 12 inches long—maintaining a thickness of ¼ inch.
Bring a large pot of salted water to a boil. Cook the pici pasta for 6–8 minutes, until just tender but still slightly chewy.
While pasta cooks, heat remaining olive oil in a skillet over medium-low. Add whole garlic cloves and sauté gently for 2–3 minutes until fragrant, not browned.
Add chopped Roma tomatoes, crushed red pepper flakes, and ½ tsp salt to skillet. Simmer on medium for 8–10 minutes, stirring occasionally and mashing garlic gently with a wooden spoon for a rustic sauce.
Drain pici and immediately toss it with the aglione sauce, mixing well over low heat for 1 minute. Add fresh basil and adjust seasoning; serve hot.
