Pici
Pici is a thick, hand-rolled pasta, like a fat spaghetti. It originates in the province of Siena in Tuscany. This recipe includes a simple garlic tomato sauce.
Ingredients - Serves 4
- Parmesan cheese - 1/2 cup, grated
- Fresh basil - 1/4 cup, chopped
- Red pepper flakes - 1/4 teaspoon
- Canned tomatoes - 1 can (28 ounces), crushed
- Garlic - 4 cloves, minced
- Olive oil - 2 tablespoons
- Salt - 1 teaspoon
- Water - 1 cup
- Semolina flour - 2 cups
Let's Get Started
- In a large bowl, combine the semolina flour, water, and salt. Knead until a dough forms.
- Divide the dough into small pieces and roll each piece into a long, thin rope. Cut the ropes into 2-inch pieces to form the pici.
- Bring a large pot of salted water to a boil. Add the pici and cook until al dente, about 5 minutes.
- While the pici is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
- Add the crushed tomatoes and red pepper flakes to the skillet. Simmer until the sauce thickens, about 10 minutes.
- Drain the pici, reserving 1 cup of the pasta water. Add the pici to the skillet with the sauce, adding pasta water as needed to loosen the sauce.
- Stir in the chopped basil and grated Parmesan cheese. Serve the pici hot.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 600
- Fat: 15g
- Carbs: 90g
- Protein: 20g
- Sodium: 500mg
- Sugar: 6g
