If you are a garlic lover, then you'll love this recipe! It's called Pici all’Aglione and it's a traditional Tuscan pasta dish. Aglione stands for a particular type of garlic similar to what in English is known as elephant garlic. Thisr recipes uses regular garlic as aglione can be hard to find outside of Italy. By slowly cooking the garlic in oil, the result is a mellow, sweet garlic that is also easier to digest. The hand-made pici are easy to make with no equipment needed and are the perfect pasta shape to pair with this rich garlicky tomato sauce. 

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200g semolina

90ml warm water

Pinch of fine sea salt

4 large garlic cloves

100ml white wine

400ml passata

10g fresh basil

Fine sea salt

Extra virgin olive oil

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1. Add the semolina and salt to a bowl then slowly add the water and use a fork to stir the mixture, until you are left with a crumbly dough.

2. Holding the bowl with one hand, use the other to squeeze the mixture a few times until it comes together to form a rough dough and there is no more dry flour left.

3. Transfer the dough to a clean work surface, then use the palms of your hands to knead the dough, stretching it and folding it back.

4. Knead for 2–3 minutes until you have a rough dough, then shape it into a ball, cover with a cloth or cling film and leave it to rest for 10 minutes at room temperature.

5. After 10 minutes, unwrap the dough and knead it again for 2–3 minutes, or until the dough reaches an elastic consistency.

6. Cover the dough again and transfer to the refrigerator to rest for 30 minutes.

7. After the resting time, roll out the dough into a sheet just over half a centimetre thick.

8. Cut the sheet into thin strips and roll these between your hands to form the pici.

9. Remove the skin from the garlic cloves and add them to a small saucepan along with the olive oil.

10. Turn the heat to a medium-low and simmer the garlic cloves until they soften completely and turn light golden.

11. Once the garlic has softened, remove it from the pan and set it aside to cool down.

12. Crush the cooled garlic cloves into a soft garlic purée.

13. Add 4 tablespoons of the garlic oil to a frying pan along with the crushed garlic and turn the heat to medium-high.

14. Pour in the wine and cook off the alcohol.

15. Add the tomato passata and cook on a medium/medium-low heat for 10 minutes or until the sauce has thickened.

16. Cook the pici in plenty of salted boiling water for 90 seconds to 3 minutes, until fully cooked.

17. Transfer the pasta to the pan with the sauce, tear in the basil and stir well.