Elephant Garlic Pasta (Pici all’Aglione).

Name: Elephant Garlic Pasta (Pici all’Aglione).
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 serving
Ingredients: 14 oz pici pasta (fresh or dried); 14 oz tomato passata; 1 head elephant garlic; 2 tablespoon extra virgin olive oil; salt; freshly ground black pepper; ½ fresh red chilli pepper; fresh basil leaves; pecorino romano

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5.0

135 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
4
Calories
269 kcal
Course
Main Course
Cuisine
Mediterranean, Italian

Elephant Garlic Pasta (Pici all’Aglione).

Daisy Meyer

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Pici all’aglione is a classic vegan Italian pasta recipe made with elephant garlic and tomatoes. It's easy to make and seriously delicious. This recipe showcases the timeless flavours of Tuscany and exemplifies the art of Italian cooking at its simple best!

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Ingredients

Servings

14 oz pici pasta (fresh or dried) or thick spaghetti or bucatini
14 oz tomato passata or fresh peeled tomatoes
1 head elephant garlic or 4 cloves
2 tablespoon extra virgin olive oil.
salt for pasta and to taste
freshly ground black pepper. to taste
½ fresh red chilli pepper or flakes
fresh basil leaves optional
pecorino romano optional for non vegans/vegetarians

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Instructions

Peel, chop and crush the aglione. Chop the red chili pepper if using a fresh one. And peel and chop the tomatoes if using fresh too.
Sauté the aglione and chilli pepper in a little olive oil just until the garlic starts to soften. Then add a little water. Cover the pan and let the aglione cook slowly on a low heat until it’s really soft. (About 15 minutes).
Every few minutes, mash the aglione with a fork and add more water if necessary. You don’t want it to brown. It should get creamy.
Once the aglione is soft and creamy, add the tomato passata (or peeled tomatoes), some salt and pepper and mix everything together. Cover the pan again and simmer on a low heat for about 20 minutes.
While the sauce is simmering, put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.
Finally drain the pasta and add it to the pan with the sauce. Mix everything together gently over a low heat. Then serve immediately with some chopped fresh basil or grated Pecorino Romano if required.

Notes

This recipe can be made with thick spaghetti or bucatini if you don't have pici pasta.
Instead of elephant garlic see alternatives in the text above.
To make this recipe vegan or vegetarian, omit the cheese or use a vegan/vegetarian cheese. Italian pecorino is made with animal rennet.
To make this recipe gluten free, use gluten free pasta.

Nutrition Information

Show Details

Calories 269kcal (13%) Carbohydrates 42g (14%) Protein 8g (16%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 40mg (2%) Potassium 526mg (15%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 560IU (11%) Vitamin C 21mg (23%) Calcium 38mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 269 kcal

% Daily Value*

Calories	269kcal	13%
Carbohydrates	42g	14%
Protein	8g	16%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Sodium	40mg	2%
Potassium	526mg	11%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	560IU	11%
Vitamin C	21mg	23%
Calcium	38mg	4%
Iron	3mg	17%