Italian Pasta Recipes


In the American imagination, Italians consume a lot of garlic for every dish.

In reality in Italy, garlic is used in several dishes but in small amounts and only to flavor certain dishes.

In this case, however, the dish is precisely based on the use of a large amount of garlic.

We assure you that the dish will be outstanding!

The pici, precisely typical of Tuscany, are a kind of homemade pasta similar to spaghetti but thicker and longer, therefore are much consistent; these are great with a meat sauce but also with a simple sauce of cheese or Pecorino cheese similar to the version we are making today.

The recipe is simple because you will need only water, flour and a few eggs, or none at all according to other variants.

While making it you must appiciare, as to say knead, the pasta with your hands by spreading it and rolling it until you will have a thick and long spaghetto.

This version doesn’t have tomatoes, as it should be for the regular aglione, but it is seasoned with a delicious garlicky Pecorino sauce, typical of this village.







For the pasta (If you don’t want to make homemade pasta, you can use spaghetti or bucatini (14 oz)

  • 5 cups of all purpose flour 800 gr
  • 1-2 Eggs
  • Extra virgin olive oil
  • Salt to taste

For the sauce:

  • 28 oz (700 g) fresh tomatoes
  • 6 cloves of garlic
  • 2 tbsp (30 ml) white wine
  • Extra-virgin olive oil to taste
  • Salt



Slice the garlic very thinly and add it to a hot pan with extra virgin olive oil, cover with a lid and continue cooking gently, very gently, until the garlic is completely melted.

Once all the garlic has been dissolved, deglaze with the wine and let it evaporate over medium heat.

Once the wine has dried, add the tomato to the pan and continue cooking for about 20 minutes.

Meanwhile, boil and drain the pici ( or spaghetti) al dente.

Pass the pasta in the pan of the garlic sauce and serve immediately.





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