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Spaghetti all'Aglione | Tuscan Garlic Classic
(0)
25 min
Quick
Knuspr-Küche
In nur 25 Minuten auf dem Tisch: Sanft in bestem Olivenöl geschmorter Knoblauch verschmilzt mit sonnengereiften Tomaten zu einer herrlich aromatischen toskanischen Sauce. Ein echtes italienisches Soulfood-Erlebnis!
Preparation method
Prepare the garlic sauce
Peel the garlic cloves and slice them thinly or crush them lightly. Warm the olive oil in a large pan over gentle, medium heat. Add the garlic along with a pinch of chili flakes and cook very gently for about 10 to 12 minutes until it is soft as butter – it should not brown or become bitter under any circumstances. Gently crush the garlic with a fork or wooden spoon.
Deglaze the soft garlic with the white wine and let the wine simmer gently for 1 to 2 minutes. Then add the peeled canned tomatoes, crush them roughly with a wooden spoon, and season to taste with fine salt. Let the sauce simmer gently over low to medium heat for about 15 minutes until it is smooth, rich, and thickened.
Cook and finish the pasta
Bring plenty of water to a boil in a large pot, salt generously, and cook the pasta al dente according to the package instructions. Before draining, scoop out a small ladleful of the starchy pasta water and set it aside.
Chef's tip
The secret to a perfect sugo all'Aglione lies in patience: The garlic must be gently cooked without taking on any color. That way, it develops its wonderfully sweet, mild aroma instead of sharp bitterness.
If you want to enjoy it completely vegan, simply omit the Parmesan or opt for a plant-based pasta cheese alternative – the velvety sauce is truly delicious all on its own.
75 min
Under an hour
