Pici all'aglione / Ricetta pasta con sugo all'aglione toscano

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while reducing calories.

Cook pici in salted boiling water until al dente, about 8-10 minutes.

While pasta cooks, peel and finely chop garlic.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped garlic and sauté until fragrant, about 1-2 minutes.

Stir in red pepper flakes and cook for another 30 seconds.

Add chopped tomatoes to the skillet and simmer for 5-7 minutes until softened.

Season the sauce with salt and black pepper to taste.

Drain the pici, reserving some pasta water.

Add the pici to the skillet with the sauce, tossing to combine.

If needed, add reserved pasta water to loosen the sauce.

Stir in chopped parsley just before serving.

Serve hot, topped with grated parmesan cheese.

Cooking Techniques

Spice Level:

Dietary

Allergens