Pici all’Aglione is a thick, eggless pasta with a tomato and garlic sauce. Now, let it be noted that Italians are usually “light on the garlic” type of folks, contrary to the ideas of those who associate garlic (and oregano) as typical Italian ingredients that define a dish. Aglione indicates that the usual background notes of garlic in traditional Italian cuisine will play a major part of the flavor of the dish. There’s nothing to mitigate the lightly sauteed garlic taste; even eggs are left out of the pasta. So if you love garlic, pici all’aglione is definitely for you.
Pici is said to have made its debut in the rural area of the Val d’Orcia in Tuscany. It has since spread into Umbria and northern Lazio.
The dish made in the traditional fashion is vegetarian.