Description
All it is is a puree of elephant garlic fried in oil and then simmered with tomatoes and a chili for 20 minutes. It traditionally served with rustic Tuscan pici, a thick, often hand rolled spaghetti.
Yield
8 Servings
Preparation time
5 minutes
Cooking time
30 minutes
Total time
35 minutes
Ingredients
1 lb Pici
3 clv Elephant Garlic
4 T Extra-Virgin Olive Oil (Divided)
1 pn Coarse Sea Salt
700 g Tomato Passata (or crushed tomatoes)
1 Dried Chili Pepper (or more as needed, preferably Calabrian)
Instructions
- Put a pasta pot full of salted water on to boil. The remaining steps take a little over half an hour. Check the Pici package for cooking time, it may be longer than you expect.
- Remove the skin from the garlic cloves, then roughly chop them and transfer them to a blender or small food processor with half of the olive oil and a pinch of coarse salt. Blend the ingredients until creamy.
- Transfer the resulting cream to a pan and add a drizzle of additional oil. Cook over low heat for 10 minutes, stirring constantly to prevent sticking.
- Add the tomato passata and the chili pepper, salt, and maybe a pinch of black pepper.
- Cook covered for about 20 minutes, keeping the heat low. Taste and adjust the salt if necessary.
- Boil the pici in plenty of salted water. Once cooked, drain and add them to the sauce. Toss well and serve.