This simple Tuscan dish showcases the aglione, or giant mild garlic of southern Tuscany. We know it in this country as elephant garlic, and it's not so easy to find these days; I found the one I used here in a Wegman's Supermarket.
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.
