Garlic Spaghetti

Garlic Spaghetti (Pici all'Aglione)
2 servings

- 1lb dried Thin Spaghetti
- 3 Tbsp extra virgin olive oil
- One head garlic, peeled (stronger flavor) OR 1 head elephant garlic cloves AND 2-4 regular garlic cloves (milder flavor)
- 1 cup white wine
- 1 28oz can whole peeled San Marzano tomatoes, crushed with a fork
- Fresh black pepper
- 2 tsp Salt, divided
- S&P to taste

1. Thinly slice the all of the Garlic.
2. Put your pasta water and 1 Tbsp salt on to boil.
3. In a separate large sauté pan, add olive oil, wine, garlic, and 1 tsp salt. Bring up to medium heat.
4. Reduce heat to low and simmer covered for 10 minutes until garlic has softened enough to be mashed with a fork.
5. Mash the garlic with a fork until it is in small pieces.
6. Add the tomatoes and the remaining 1 tsp salt.
7. By now your water should be boiling. If not, wait until it is and add the pasta
8. Allow the sauce to simmer gently while you cook the pasta.
9. Salt and pepper to taste.
10. When pasta is done, use tongs to remove it from the pot and add it to the sauce in the sauce pan.
11. Mix the pasta with sauce well. Let it simmer gently on medium low heat as you mix for about 2 minutes, coating the pasta well.

Serve immediately, generously topped with freshly grated Parmesan.

Try adding a pinch or two of red pepper flakes with the sliced garlic.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License