Aglione
Transport your taste buds to the heart of Tuscany with this rustic and aromatic Aglione recipe, a classic pasta dish that perfectly balances simplicity and bold flavor. Featuring tender strands of pici pasta or spaghetti coated in a rich, garlicky tomato sauce made with Aglione—a unique and milder variety of garlic celebrated in Italian cuisine—this dish is as comforting as it is delicious. Simmered with canned tomatoes, fresh basil, and a hint of olive oil, the sauce is gently infused with the natural sweetness of garlic, complemented by a touch of sugar and optional crushed red pepper flakes for a subtle kick. Ready in just 45 minutes and garnished with freshly grated Parmesan, this recipe delivers authentic Italian flavor in every bite, making it an irresistible choice for weeknight dinners or a cozy gathering with friends. Perfect for fans of traditional pasta recipes, Aglione is your ticket to a simple yet unforgettable culinary experience!
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Recipe Information
Ingredients
- 400 grams pici pasta or spaghetti
- 6 cloves Aglione (or regular garlic, if unavailable)
- 4 tablespoons extra virgin olive oil
- 800 grams canned whole tomatoes
- 1 teaspoon sea salt
- 1 teaspoon sugar
- 6 leaves fresh basil leaves
- 0.25 teaspoons crushed red pepper flakes (optional)
- 50 grams Parmesan cheese (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. While waiting, begin preparing the sauce.
Peel and finely chop the Aglione or garlic cloves. If using regular garlic, consider reducing the quantity slightly based on your taste preference.
Heat the olive oil in a large skillet over medium heat. Add the chopped Aglione or garlic and sauté gently for 2-3 minutes until fragrant, but do not let it brown.
Add the canned whole tomatoes, crushing them gently with your hands or using a wooden spoon to break them up in the pan. Sprinkle in the sea salt, sugar, and optional red pepper flakes if you want some heat.
Reduce the heat to low and simmer the sauce gently for 20-25 minutes, stirring occasionally, until it thickens slightly and the flavors meld together. Stir in the fresh basil leaves during the last 5 minutes of cooking.
Meanwhile, cook the pici pasta or spaghetti in the boiling water according to the package instructions or until al dente. Reserve 1 cup of the pasta cooking water before draining.
Toss the cooked pasta directly into the skillet with the sauce. Add a splash of the reserved pasta water to loosen the sauce as needed, stirring gently to coat the pasta evenly.
Serve immediately, garnished with freshly grated Parmesan cheese if desired. Enjoy this comforting and flavorful Tuscan classic!
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 940 mg | 41% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 9.0 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 225 mg | 17% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 553 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
