G: Aglione is a garlic-loaded red sauce-ideally your garlic count is one clove per person. It's wonderful with pici, a traditional hand-rolled spaghetti from Siena, and if you look online you should be able to buy it. But thick spaghetti works just as well.
1 to 2 fresh hot peppers, like red serranos, sliced, or about 2 teaspoons red pepper flakes
Three 15-ounce cans whole peeled tomatoes (San Marzano are best), crushed by hand
Salt and freshly ground black pepper
Fresh basil leaves, for garnish
2 pounds fresh pici pasta
Steps:
Bring a large 8 to 12-quart pot of water to a boil. Heat the olive oil, garlic and hot peppers in a large 12 to 14-inch saute pan until the garlic is fragrant. Add the crushed tomatoes and cook for 20 minutes. Season with salt and black pepper, adding more hot peppers or red pepper flakes to make it spicier, if desired.
When the water has come to a boil, add 2 tablespoons of salt. Add the fresh pasta and cook for about 3 minutes or according to package instructions if store-bought. Drain the pasta and reserve 1/2 cup of the pasta water.
Add the pasta to the sauce and cook for about 1 minute, adding pasta water as needed to make the sauce slightly loose and glossy. Top with basil and serve immediately.
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