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

Turn cooking mode on

Step 1

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

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Join Now

Already subscribed? Log in or switch accounts.

For

6

M

I

800

g

Peeled tomatoes, peeled

4

tbsp

Extra virgin olive oil

6

Large garlic cloves, peeled, thinly sliced

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Join Now

Already subscribed? Log in or switch accounts.

Per Serving

Calories

330kcal

Fat

12g

Saturates

2g

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Join Now

Already subscribed? Log in or switch accounts.

Notes

Pro Tip✨: For an even richer flavor, let the sauce rest for 15-20 minutes after cooking before serving. This allows the garlic and chilli to fully meld with the tomatoes.

More to explore

Smashed Caribbean Potato Salad

Scotch Bonnet, Garlic & Thyme Potatoes

1 hour

Rosemary & Thyme Roast Potatoes

1 hr 45 mins

Loaded Sweet Potatoes with Coconut Black Beans

1 hour

Mediterranean Inspired Nourish Bowl

40 minutes

Meat-Free Thai-Style Meatballs

35 minutes

Curried Peanut Coconut & Lime Linguine Soup

25 minutes

Blood Orange, Pomegrante & Rose Cake with Pistachios

1 hr 20 mins