Pici all’Aglione | Pici with Garlic

Pici are big, thick, hand-made spaghetti. They are made with just flour and water. If you want to learn how to make fresh pasta by hand, I suggest starting with pici. They are easy and fun to make. Pici are typical of the Val d’Orcia and Val di Chiana in the southern part of Tuscany. It was at the organic pasta mill, Mulino Val d’Orcia, located in Pienza, Italy, where I experienced this dish for the first time. Aglione, also known as “Aglione di Valdichiana,” is a giant garlic variety grown in this area and is still cultivated using traditional techniques that have been handed down since the time of the Etruscans. I recommend the aglione sauce with a glass of Tuscan Sangiovese like Madonna Nera Rosso di Montalcino, the baby brother to the famed Brunello but at a fraction of the cost.

Receipt Date: May 23, 2022
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


1 Chef Paolo's Pici Recipe

5 tablespoons EVOO

4 Cloves Fresh Garlic, roughly chopped

18 ounces Imported Italian Tomatoes, crushed

Splash of Red Wine

Pinch of Red Chili Pepper Flakes, to taste

Pinch of Sea Salt


Pour the EVOO into a heavy-bottomed pan over medium heat. Add the garlic and lightly brown on all sides.
Add the tomatoes, sea salt, and splash of wine and cook on low for 10 minutes.
Bring a large pot of water to a boil. Add the pici and a pinch of sea salt and cook until al dente, about 5 minutes.
Add half a ladle of the salted pasta water into the sauce and stir.
Drain the pasta and transfer it directly into the pan, tossing to mix well.
Serve immediately with a generous amount of Tuscan Pecorino, regular Pecorino, or Parmesan if the Tuscan variety is unavailable.

Amy’s Favorite Pairing


$39.00 750 ml

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