Ingredients
- 160 g spaghetti
- 2 cups (400 g) tomato pulp
- 5 cloves garlic
- 1 glass red wine
- Extra virgin olive oil
- Salt and pepper to taste
- Chili or pepper-infused olive oil (optional)
Instructions
Prepare the Aglione Sauce
Slice the garlic thinly and place it in a pan with extra virgin olive oil.
Cook over very low heat for about 10 minutes, allowing the garlic to soften and gently melt without browning.
Deglaze & Build Flavor
Pour in the red wine and let it reduce slightly.
Add the tomato pulp and season with salt.
Cook over low heat for at least 20 minutes, until the sauce becomes rich and creamy.
Cook the Pasta
Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
If needed, add a few tablespoons of hot water to the sauce to maintain the right consistency.
Combine
Drain the pasta and toss it directly into the sauce.
Mix well to coat the spaghetti evenly.
Serve
Finish with a drizzle of chili or pepper-infused olive oil and serve hot.