Beautiful Siena

I've just got back from Siena, a beautiful, Tuscan town full of history.  The gorgeous surrounding hills are full of iron, giving the ground the typical red-brown color ‘terra di Siena’  (Siena soil).

I'm not here to talk about the amazing architecture of this town, but if you to travel around Tuscany; a stop in Siena is obligatory.  You must not miss Piazza del Campo where, every year, they hold the traditional horse race called the, ‘Palio’ or ‘Torre del Mangia.’

The traditional specialties of this territory are exquisite.  As a tribute to this town, I'm going to share with you one of the most famous recipes of Siena -  Pici all'Aglione.

Pici is a particular kind of pasta, similar to spaghetti, but with a larger diameter.  If you can't find it or don't have time to make your own, you can dress spaghetti with this tasty tomato garlic sauce.

The recipe is easy and its flavor is enhanced by adding a lot of garlic (aglio).  So, if you're going to invite a vampire for dinner, please pick another recipe from this blog! (and watch your neck!)

Pici all'Aglione

1 pound pici or spaghetti

1 can tomato sauce or 8 fresh tomatoes,

    peeled and diced

4 garlic cloves, slivered

3 tablespoons extra virgin olive oil

Salt and pepper to taste

A pinch of hot pepper

Basil leaves

Pecorino di Siena, thinly sliced

While the pasta water is boiling, sauté garlic in oil – pay attention- do not let it brown or burn!  Add the tomatoes, basil, salt, and hot pepper.  Cook for about 10 minutes, until the sauce is thick.

Cook pasta al dente and drain.  Add the pici directly to the sauce, and mix well. 

Serve with Pecorino slices on top. 

The perfect wine for this dish is a hearty Chianti Colli Senesi.

PICI ALL'AGLIONE
Photo:  Copyright 2011 Jacapo Pandolfini