Ingredients for 4 people:

For the pici:

• 200 ml of water
• 400 gr of “00” flour
• A pinch of salt
• 2 drizzles of extra virgin olive oil

For the Aglione Sauce:

• 1 clove of Aglione or 4 cloves of garlic
• 500 gr of ripe cherry tomatoes
• A few basil leaves
• A pinch of salt and pepper
• Extra-virgin olive oil

Method for the sauce:

1. Cut the cherry tomatoes into 2 or 4 pieces, depending on their size. Heat the finely chopped garlic in the oil.
2. As soon as bubbles form around the garlic, add the tomatoes and basil to the pan. The tomatoes play a crucial role in reducing the oil temperature, preventing the garlic from burning. Season with salt and pepper while cooking. Cook for a short time to retain the freshness of the tomatoes.

Method for the pasta:

Pici All’Aglione Fresh Pasta