If you are using fresh tomatoes, use the San Marzano variety, firm and ripe. After washing, put them into boiling water and blanch for one minute, peel, deseed and cut into small pieces. Peel the garlic cloves, squash them with the palm of your hand and take out the green shoot inside. Heat the oil a little in a heavy-based pan, large enough to contain the pasta as well. Add the chopped chilli pepper (if you like it) and the squashed garlic and leave to cook over a low heat - it must not brown. Add the tomatoes (if using preserved ones chop them up a little) and 3 to 4 leaves of fresh basil; season with salt and pepper (to taste) and leave the sauce to cook for a further 20 minutes. The tomatoes should break down until the sauce is dense and creamy; season again with salt, chilli pepper, and or pepper if necessary (if the sauce is a little sharp, add 1 - 2 teaspoonfuls of sugar; at the Fattoria we use grape must).

This sauce is easy to prepare, delicious and a genuine Tuscan that will certainly never disappoint you!
"L'Aglione" goes well with any type of pasta – long or short shapes, wholemeal pasta and spelt pasta. It’s a perfect combination with Pici, which are just as typical of this region.