Dinner · 40 min · italian

Pici con Aglione

Italian flavors, weeknight effort. Pici meets crushed tomatoes in a 40-minute dinner worth keeping in rotation. At 580 calories and 16g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 1 lb Pici
• 2 cups Crushed tomatoes
• 1 head Aglione garlic
• 1/2 tsp Peperoncino
• 1/3 cup Olive oil
• 1/2 cup Fresh basil

Steps

1. Simmer the whole peeled aglione cloves in olive oil over low heat 15 minutes until completely soft and sweet. Aglione is the giant, gentle garlic of the Val di Chiana — no harsh bite.
2. Mash the softened cloves into a paste right in the pan, add the peperoncino and tomatoes, and simmer 15 minutes into a smooth, mellow sauce.
3. Boil the pici — thick, hand-rolled Tuscan spaghetti — until al dente. Their chew is the point; do not overcook.
4. Toss the pici through the sauce with a ladle of pasta water until every strand shines.
5. Tear in the basil off the heat.
6. Serve immediately with extra olive oil. Simple, fiery, and ancient.

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