Simple yet authentic Tuscan fare. Aglione is usually served over Pici pasta, a hand rolled spaghetti. Fresh, Italian tomatoes, garlic and olive oil really shines in this beautiful dish.
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Fresh, Italian tomatoes, parmesan, garlic, olive oil, fresh pepper, basil. That’s it, simple and profoundly beautiful. Aglione is usually served over Pici pasta which is a hand rolled spaghetti that’s thick and has a good ‘bite’, but you can use any of your favorite pasta.
This thick, authentic Tuscan sauce will grab onto any pasta with gusto. Travel through the hill towns of Tuscany with this authentic recipe. Reading Beth Elons’ book, A Culinary Traveller in Tuscany, Exploring and Eating Off the Beaten Path inspired this recipe.
Beths’ story reads like a fairy tale, accidentally coming across an ancient farm in a small Tuscan hill-town on 100 acres that needed some love. Basically another Under the Tuscan Sun story. Succumbed to the magic of the Mediterranean, Beth set roots in quite possibly the most beautiful place on Earth.
The authenticity of this recipe outside of Italy depends on your ability to get either fresh heirloom tomatoes or Italian tomatoes such as Cento tomatoes. If you can’t get either, choose cherry, plum or roma tomatoes from the super market, they have a more intense flavor.
You may also use canned roma tomatoes too. If you are in the US, I don’t recommend the average fresh tomato in the supermarket, they have no taste.
If you are really crazy about great tomatoes and like me, can’t get enough of them, serve this with simple Bruschetta.
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