Pici Pasta with All'aglione Sauce
Ingredients
- 200g 00 Flour (can substitute all-purpose flour)
- 100g water
- 0.75 tbsp Extra Virgin Olive Oil (EVOO)
- 2 tbsp EVOO
- 2 cloves garlic, lightly crushed but still intact
- A little over half a can of Italian plum tomatoes, roughly chopped
Preparation
In a bowl, combine the flour, water, and EVOO for the pici pasta. Mix until well incorporated.
Knead the dough for 8 minutes until the surface is no longer sticky.
Divide the dough into 5 portions and cut a small log off each portion. Roll each log into long noodles. Set aside.
For the All'Aglione sauce, add EVOO to a saucepan and sauté the garlic in the oil for a few minutes until golden. Discard the garlic.
Add the roughly chopped tomatoes to the saucepan and gently simmer for 20 minutes.
In a separate pot, boil water and heavily salt it. Add the pici pasta and cook for 4 minutes until al dente.
Remove the cooked pasta from the pot and toss it with the All'Aglione sauce.