The recipe is inspired by the famous "Pici all' Aglione" of the Valdichiana countryside. It is a traditional Tuscan dish with very deep roots dating back to the Etruscan era. It is not simply a dish prepared with the abundant use of garlic but requires the use of a specific type of garlic: Aglione della Valdichiana DOP (Protected Denominations of Origin). 
 

The Aglione has about 10% less of the allicin, substance which makes it more digestible than the common variety. Its weight also exceeds 800 grams and has a higher aromatic content.
 

But since for us it is a product that is difficult to find, for this reason, we offer you the version with the use of the most common garlic. Even the latter, with a little research, can be found of excellent quality.
 

But let's move on to the recipe.
 

Ingredients for 4 people:

400 gr di fresh or dried Pici pasta

200 gr di garlic

800 gr di fresh tomato or excellent tomato puree

Extra virgin olive (EVO) oil about 4/5 tablespoon

Salt to taste

Vegetable broth

Aged Pecorino cheese (sheep cheese) to taste
 

Preparation:

Boil plenty of water for your pici pasta. Peel the garlic cloves and cut them into very thin slices. Arrange the extra virgin olive oil, the garlic cloves in a pan, and heat the whole. Before the garlic starts to brown, add a little vegetable broth and cook it for a few minutes. If the slices are very thin you will obtain a creamy sauce.

Meanwhile, wash and cut the tomato into small pieces, add them to the sauce and cook for 5/10 minutes. Tomato puree cooking is very personal, depending on your taste. I love to feel its freshness, so I cook it just for 5 minutes, but others prefer tomato puree and, in this case, I advise you to peel it and pass it with special tools and cook for about 10/15 minutes. Or simply use a good quality tomato puree.

Once the sauce is ready, boil your pici in salted water usually for 5-6 minutes for the fresh ones and about 20 for the dried version. Once ready, drain them, arrange on the hot plate, pour over the generous quantity of the sauce, add grated aged pecorino and a drizzle of extra virgin olive oil. Your Pici dish is ready to be enjoyed.