Pici All’aglione (Tomato & Big Garlic Sauce)

One of my favourite tomato and garlic pasta sauces originating from Tuscany. Simple yet packed with rich, bold flavours, this dish is a celebration of high-quality ingredients. Slow-fried garlic infuses the olive oil, creating a deeply aromatic base, while simmered tomatoes and a touch of chilli bring warmth and balance. Tossed with hearty pici or your favourite pasta, this dish is comfort food at its finest.

Ingredients

Method

Nutrition

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Step 1

Heat olive oil in a saucepan over medium-low heat.

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For

6

M

I

800

g

Peeled tomatoes, peeled

4

tbsp

Extra virgin olive oil

6

Large garlic cloves, peeled, thinly sliced

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Per Serving

Calories

330kcal

Fat

12g

Saturates

2g

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Notes

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