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Parboil the tomatoes for 1 minute, peel them, remove the seeds and cut them into pieces. Peel the garlic and mash it with the garlic juicer.
Brown the garlic and the chopped chili pepper in olive oil at a very low heat, then add tomatoes, vinegar and salt. Cook for about 20 minutes at low heat. Meanwhile, bring the pici to a boil in plenty of salted water (the cooking time is about 18 minutes). Drain them al dente, sauté them in the pan with the sauce and serve hot.
Ingredients (4 people): 360 g of pici (typical Tuscan pasta format), 6 cloves of garlic, 1 fresh hot pepper, 400 g of ripe tomatoes, 1 tablespoon of white wine vinegar, extra virgin olive oil, salt.