Pici all'Aglione

Bring a large pot of salted water to a boil.

While waiting for the water to boil, peel and chop the garlic cloves and sauté them in a pan with extra virgin olive oil over medium heat until they become golden brown and fragrant.

Add the San Marzano tomatoes to the pan, crushing them with a fork or potato masher. Add salt to taste and let the sauce simmer for about 10-15 minutes.

When the water is boiling, add the pici pasta and cook it until it is al dente, then drain it.

Add the drained pasta to the sauce and toss well, adding a ladle of the pasta cooking water to the pan to help the sauce coat the pasta evenly.

Serve hot, sprinkling some red pepper flakes on top of each portion for an extra spicy kick.