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In this Piatto™ video recipe, we’ll show you how to make the Italian Tomato Garlic Pasta recipe famous in Tuscany, Italy. In Italy, it’s called ‘Pici all’Aglione’. The star of this traditional tomato pasta sauce is Tuscan elephant garlic (known as ‘aglione’)—a variety of garlic much larger than regular garlic and similar in taste to a leek.
This classic Tuscan garlic sauce recipe is traditionally served with handmade pici pasta. Learn how to make pici from scratch from an Italian Grandma in our other Piatto™ video recipe:
This homemade pasta sauce with canned tomatoes is full of flavor. It’s a relatively quick pasta recipe that uses two types of canned tomatoes: tomato puree and whole canned tomatoes. Whether you call it ‘marinara’ or ‘spaghetti sauce,’ the result is the same—the best tomato sauce for any garlic lover!
TIP: Can’t find elephant garlic? Feel free to use regular garlic but use much less (to taste) since regular garlic is way stronger than elephant. The flavor will still be good, but not quite the same as the Tuscan classic. You can probably even blend leek to a puree in place of the elephant garlic if you like since the flavors are similar.
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Italian Tomato Garlic Pasta recipe that SERVES 4
INGREDIENTS
elephant garlic – 2.8 oz (80 g)
white wine – 1/2 cup (100 ml)
canned peeled tomatoes – 56.5 oz (1600 g); produces about 400 g of pulp.
tomato puree – 14 oz (400 g)
fresh chili peppers – 3, or to taste
olive oil – 4 Tablespoons +
salt – to taste
coarse salt – for pasta water
fresh pasta (pici) – for 4 (about 500 g)
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HOW TO MAKE
Remove the water and seeds from the canned whole tomatoes. Blend the remaining tomato into pulp. Blend elephant garlic to a smooth puree with a bit of olive oil.
Sauté the pureed garlic and fresh peppers with a generous amount of olive oil in a skillet over very low heat. Don’t burn the garlic!! After 2-3 minutes, add the white wine. Cook over medium-low heat until the wine is evaporated (about 5 minutes). Add the tomato pulp and tomato puree. Add a cup of water and cook COVERED over low heat for 25 minutes. After the cook time, add fine salt to taste. Throw away the whole chili peppers.
Add the cooked, drained pici pasta to the sauce and serve!
Buon Appetito!
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