Tuscan Garlic Tomato Pasta ( Pici all’Aglione)
Pici all’Aglione is a traditional recipe from Tuscany, made with thick handmade pasta and a bold tomato sauce flavoured with aglione, a mild local variety of garlic.
It is a classic example of Tuscan cucina povera, loved for its simplicity and intense flavour, and widely appreciated in the UK for being naturally dairy-free and comforting.
Ingredients ( Serves 4 )
For the pasta
400 g pici pasta (or thick spaghetti as a substitute)
For the aglione sauce
600 g tomato passata
6 large garlic cloves, gently crushed
4 tbsp extra-virgin olive oil
Salt, to taste
Black pepper, to taste
Chilli flakes (optional)
Method
Bring a large pot of salted water to the boil and cook the pici until al dente.
In a wide pan, heat olive oil over low heat.
Add crushed garlic and cook gently until soft and fragrant (do not brown).
Pour in the tomato passata, season with salt and simmer for 15–20 minutes until thick and glossy.
Add cooked pici to the sauce with a splash of pasta water.
Toss gently and serve immediately. No cheese is traditionally added.
Tips and Variations
Keep the heat low to avoid bitter garlic.
The sauce should be smooth and silky, not chunky.
Traditionally served without Parmigiano.
History of Garlic pasta with tomato
Pici all’Aglione comes from southern Tuscany, especially the Val di Chiana area. The dish highlights aglione, a mild garlic traditionally grown by local farmers, and reflects Tuscany’s philosophy of turning a few humble ingredients into deeply satisfying food.
This same approach can be seen in classic Tuscan recipes such as Tuscan almond biscotti, made with simple pantry staples, and seafood dishes like Tuscan seafood stew, which showcase the region’s balance between rustic cooking and refined flavours.
