Pici all’aglione

To prepare the pici

1. Pour the flour into a big baking bowl and make a hole in the center.
2. Pour in the oil and then the water, mixing first with a fork and then by hand.
3. When the dough has compacted, continue to work it vigorously on the work surface until it is smooth and homogeneous.
4. Wrap it in plastic wrap and let it rest for at least 30 minutes before proceeding.
5. Roll out the dough with a traditional rolling pin up to one centimeter thick.
6. Then cut it into strips not too large and work each of them with your hands, forming loaves of even thickness.

To prepare the sauce

1. Immerse the tomatoes for a few minutes in a pot with boiling water after which remove them, let them cool for a few moments and peel them. Then cut the chilli in half and chop it with a knife after cleaning it from the seeds.
2. At this point, using a garlic press, crush the garlic cloves without removing the peel. If you do not have a garlic press available, cut the garlic into thin slices and then crush them with the blade of the knife until you get a cream.
3. Pour the extra virgin olive oil into a pan to melt the crushed garlic over a very low heat, then add the chilli, adding a spoonful of warm water.
4. Peel the tomatoes, cut them into cubes, and clean them from the seeds. Then, using a large pan, pour the oil with the garlic and the tomatoes into it, letting it cook until you get a cream.
5. Enhance the flavor by adding a spoonful of white vinegar, salt, and a pinch of sugar to obtain a sweet and sour taste.

To cook the pici

1. In a big pot, bring water to boil and add salt. Cook the pici for 8-10 minutes.
2. Drain the pici and season with your sauce. Serve hot.