Pici All'Aglione From 'Extra Virgin: Recipes And Love From Our Tuscan Kitchen'

• Kosher salt
• 2 tablespoons extra virgin olive oil
• 4 to 6 garlic cloves (1 per person!)
• 1 fresh chile, such as red serrano, sliced, or more to taste
• 1 (28-ounce) can whole peeled tomatoes (pelati), crushed by hand
• Freshly ground black pepper
• 1 pound pici or thick spaghetti
• Fresh basil leaves, for garnish

1. In an 8- to 12-quart pot, bring 6 quarts of salted water to a rolling boil.
2. In a large skillet, heat the olive oil over medium-high heat until hot. Add the garlic and chile(s). When the garlic becomes fragrant, after 3 to 5 minutes, add the crushed tomatoes and cook for 20 minutes until reduced to a sauce. Season with salt and black pepper to taste and remove from the heat
3. Add the pici to the boiling water and use a wooden fork to stir the pasta so it won't stick together. Cook until al dente. Ladle out 1/2 cup of the pasta water, then drain the pasta.
4. Add the pasta to the sauce, toss together, and cook over medium heat for 1 minute. Add pasta water as needed to make the sauce slightly loose and glossy.
5. Serve immediately with the basil, and make sure each bowl gets its own garlic clove.

kosher salt, extra virgin olive oil, garlic, fresh chile, tomatoes, freshly ground black pepper, pici, fresh basil

Taken from www.seriouseats.com/recipes/2014/07/pici-allaglione-from-extra-virgin-debi-mazar-gabriele-corcos-recipe.html (may not work)