Pici all'aglione from Val di Chiana

Ingredients

For 1 serving

• Durum wheat pasta90 g
• Canned peeled tomatoes200 g
• Garlic3 cloves
• Extra virgin olive oil1 tablespoon
• Pecorino10 g
• Chili pepperto taste
• Saltto taste

Contains: gluten, lactose,

Method

1. Peel the garlic, halve the cloves and remove the green sprout inside, which makes it harder to digest; slice it thinly.
2. In a pan, warm the oil over very low heat, add the garlic and let it soften for 5–7 minutes, stirring, until soft and translucent but not coloured; if it starts to brown, add a spoonful of water.
3. Add the peeled tomatoes, crushed with a fork, and the chilli, season with salt and cook over low heat for 20 minutes, until the sauce is thick and the garlic has almost melted away.
4. Meanwhile, bring a pan of water to the boil, salt it and cook the durum wheat pici for the packet time (dried pici need about 15–18 minutes), until al dente; save a ladleful of the cooking water.
5. Drain the pici into the pan and toss over high heat for 1–2 minutes with a splash of cooking water, until the sauce coats them.
6. Plate up and serve with the grated pecorino.