Cherry Tomatoes & Garlic Sauce

AGLIO, AGLIO,AGLIO GARLIC ,GARLIC,GARLIC

When  preparing pici  the best sauce to serve them with 

Salsa all’ Aglione

garlic 6 big cloves

fresh tomatoes, gr 300

( preferably cherry tomatoes or Pachino)

wine vinegar, only  a few drops

1peperoncino ( red Italian  hot pepper)

extra vergin olive oil

Take a high-sided pan , large enough because you have to warm  then the pasta in it . Clean 6 garlic cloves, crush them and put them in the skillet where you’ve previously heated  extra virgin olive oil of excellent quality. 

Make them just “ take colour” and add the crushed dried peperoncino and vinegar .Finally add tomatoes cut in half.

. Add salt and cook for 10 minutes

Drain the pasta   and pour into the skillet . Serve with a generous grating of pecorino cheese .