A typical Tuscan recipe, Pici al pomodoro with Valdichiana garlic, Tuscan PDO pecorino cheese and a medium-light fruity single-varietal EVO oil, Olivastra Seggianese: perfect territorial pairings.
Select the largest tomatoes, wash them, remove stalks, cross-cut the bottom and blanch in boiling water for few seconds; drain and immerse in cold water. Peel, cut in half, remove the seeds, cut into cubes and leave to drain. Clean the cloves of garlic and crush them with a garlic press; clean a fresh chilli pepper, remove the seeds and cut it into slices. Brown garlic and chili pepper over low heat in a pan with four tablespoons of EVO oil, cook for about ten minutes then add the white wine and let it fade; add the tomatoes and cook over medium heat for half an hour adding if necessary a few tablespoons of cooking water rich in starch. Cook the pasta in a pot with salted water in a lower quantity than usual for less than twenty minutes, drain before time and transfer to the pan; complete the cooking by adding a pinch of pecorino cheese. Plate adding a sprinkling of pecorino cheese and a drizzle of EVO oil.
n. 6/7 cloves of Valdichiana garlic
gr. 60 Tuscan PDO pecorino cheese
gr. 400 big piccadilly tomato
ml. 40 white wine
gr. 280 Val d’Orcia pici
as needed fresh chili pepper, salt
n. 4 tablespoons of EVO oil Olivastra Seggianese by the farm Franci medium-light fruity.