INGREDIENTS FOR 4 PEOPLE
FOR THE PICI:
200 ml of water
400 gr of “00” flour
1 pinch of salt
2 drizzle 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

PROCEDURE for the sauce

Cut the tomato into cubes, in the case of cherry tomatoes cut them into 2 or 4 pieces according to the size. Heat the finely chopped garlic with the oil.As soon as bubbles form around the garlic, put the tomato and basil in the pan.The tomato plays an important role because it reduces the temperature of the oil, avoiding burning the garlic. Season with salt and pepper during cooking. Cook for a short time so as not to lose the freshness of the tomato.

PROCEDURE for the pasta

Make a well in the flour, add water in the center, a drizzle of extra virgin olive oil to form a circle and a pinch of salt.
Knead well until you get a smooth and elastic mixture.
Cover the dough with a cotton cloth and let it rest for about 10 minutes.
We can make pici with a pasta machine or make them by hand by creating small snakes.
Cook in salted water for 3/4 minutes and then toss in a pan with the sauce previously prepared before serving.
I recommend adding a few tablespoons of water from cooking the pici to the pan before tossing the pici.
Serve with grated Parmigiano and fresh basil.

Pici All’Aglione Fresh Pasta