Pici Pasta
Pici is a thick, hand-rolled pasta, like a fat spaghetti. It originates in the province of Siena in Tuscany. This recipe is a simple one, with a garlic tomato sauce.
Ingredients - Serves 4
- Fresh basil leaves - To serve
- Parmesan cheese - To serve
- Salt - To taste
- Canned tomatoes - 1 can (400 grams)
- Chili flakes - 1 teaspoon
- Garlic - 4 cloves, minced
- Olive oil - 2 tablespoons
- Pici pasta - 500 grams
Let's Get Started
- Bring a large pot of salted water to a boil. Add the pici pasta and cook until al dente.
- While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the minced garlic and chili flakes, and cook until the garlic is golden.
- Add the canned tomatoes to the pan, breaking them up with a spoon. Season with salt and let the sauce simmer for about 15 minutes.
- Drain the pasta, reserving some of the pasta water. Add the pasta to the sauce, adding a little pasta water if needed to loosen the sauce.
- Serve the pasta with a generous grating of Parmesan cheese and a few fresh basil leaves on top.
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
