Elephant Garlic Pasta (Pici all’Aglione).
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4
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Calories
269 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Elephant Garlic Pasta (Pici all’Aglione).
Description
Elephant Garlic Pasta (Pici all’Aglione) uses thick hand-rolled pasta combined with a sauce made by slowly cooking crushed elephant garlic and fresh chili in olive oil until soft and creamy. Tomato passata or peeled fresh tomatoes are added and simmered to meld flavors, seasoned simply with salt and freshly ground black pepper. This technique produces a sauce that is smooth and aromatic without any harsh garlic bite.
The sauce's creamy texture comes from gently cooking the garlic with small amounts of water and minimal oil to prevent browning, preserving sweetness. The fresh chili adds a subtle kick. Pasta is cooked al dente and tossed directly with the sauce, absorbing its flavors.
Optional garnishes include fresh basil leaves for herbal brightness and pecorino romano cheese to add saltiness and depth for non-vegetarian versions. The dish highlights the unique taste of elephant garlic, which is milder and less pungent than regular garlic, offering a more delicate flavor.
This recipe can adapt to similar thick pastas such as bucatini or thick spaghetti. Variations include omitting cheese for vegan or vegetarian diets and using gluten-free pasta if needed.
Ingredients
- 14 oz pici pasta or thick spaghetti or bucatini, fresh or dried
- 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
- black pepper to taste, freshly ground
- ½ red chili pepper or flakes, fresh
- basil optional, fresh leaves
- pecorino romano optional for non vegans/vegetarians
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
- Substitute pici pasta with thick spaghetti or bucatini if unavailable.
- Replace elephant garlic with regular garlic if necessary, adjusting cooking to avoid overpowering flavor.
- Omit pecorino for a vegan/vegetarian version or choose a suitable plant-based cheese.
- Use gluten-free pasta to accommodate gluten intolerance.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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