Pici Pasta With A Garlic Sauce

• 4 cups flour type '0'
• 2 tablespoons extra-virgin olive oil
• salt
• 4 3/4 tablespoons garlic fresh
• 2 15/16 cups peeled tomatoes washed and put through a food mill
• 5/8 cup pecorino cheese grated
• extra-virgin olive oil
• salt and ground black pepper

1. Place the flour on the work surface and add the oil, a pinch of salt, and enough water to knead the dough until it is elastic and uniform in consistency.
2. Shape the dough into a ball, and grease it well with the extra virgin olive oil.
3. Cover the dough with a kitchen towel and let it rest for 1 or 2 hours.
4. Take a small piece of dough and work it into a roll. As the roll of dough lengthens, add some pressure with your fingers outwards, because the dough tends to shrink. The pici are approximately 20 to 25 centimeters long.
5. Place the pasta on a tray sprinkled with corn flour, then sprinkle corn flour on the pasta as well, so it does not stick together.
6. Peel the garlic, cut it into slices, place it in a terracotta saucepan with a generous amount of extra virgin olive oil.
7. Saute on low heat then add the tomatoes.
8. Add salt and pepper and cook on low heat for approximately 30 minutes.
9. In the meantime, cook the Pici until 'al dente' in a stockpot full of boiling salt water for approximately 13 minutes.
10. Drain the pasta, place it in a serving bowl and add the sauce while very hot.
11. Serve immediately with grated Pecorino cheese on the side.

flour type, extravirgin olive oil, salt, garlic, tomatoes, pecorino cheese, extravirgin olive oil, salt

Taken from www.yummly.com/recipe/Pici-Pasta-with-a-Garlic-Sauce-531728 (may not work)