Meatless Monday: Pici All’Aglione
Al Dente
Al Dente
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  • Pici All’Aglione
  • Adapted from Extra Virgin: Recipes and Love from Our Tuscan Kitchen by Gabriele Corcos and Debi Mazar, Clarkson Potter, 2014
  • Kosher salt
  • 2 tbsp chili-infused extra virgin olive oil
  • 4 garlic cloves, minced
  • 28 oz can whole peeled tomatoes in puree, crushed by hand
  • Freshly ground black pepper
  • 1 lb pici (thick spaghetti) or other thick, long pasta
  • Fresh basil leaves, for garnish
  • Bring a stockpot of water to boil over high heat and salt liberally with kosher salt.



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