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Pici all'aglione


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For 4 people:
400 grams of pici (long pasta)
8 cloves of garlic
4 ripe tomatoes or tomato pulp
extra virgin olive oil


While Cook the pasta in boiling, salted water, fry the cloves of garlic in oil, a very low heat so that they don't burn and do not grant a bitter taste. When Golden remove, remove the Pan from the heat and Add diced fresh tomatoes (or canned tomatoes). Replace the flame, add the chopped chilli, salt and reduce mild flame.
Drain the pasta and toss with the sauce with garlic.

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Ricetta tradizionale toscana.
(Thanks to Barbara e Giorgio)

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perchè voi usate il pomodoro mentre noi l'abbiamo mangiata in un ristorante in bianco?

- antonella -

Antonella, ci sono diverse versioni di pici all'aglione e quella in bianco è la meno comune.

- Lo staff di Vegan3000 -

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