Spaghetti with Aglione Garlic

Method

1. Remove the outer layers and the base of a large Aglione garlic, crush it well, and add it to a pot of water that will be used to cook the pasta.
2. Peel and crush a few cloves of red garlic from Sulmona, white garlic from Polesine, and one clove of Voghiera garlic. Also prepare two whole chili peppers.
3. Pour a generous amount of olive oil into a large pan and warm it over heat.
4. Add the crushed garlic mix and the whole chili peppers to the pan and sauté gently.
5. Add a small amount of double concentrated tomato paste and stir.
6. Add a splash of white wine and let it cook for a few minutes.
7. Crush fresh tomatoes into the pan and let the sauce simmer for 5-6 minutes.
8. Meanwhile, bring the pot of water with the Aglione to a boil, add salt, and cook the spaghetti.
9. After a few minutes, prepare an additional mix of garlic – take half a head of Aglione and some of the earlier mixed garlic, slice them into thin rounds.
10. When the pasta is al dente, drain it and transfer it to the pan with the sauce. Toss well.
11. Sprinkle the additional raw garlic slices over the pasta, then grate some pecorino cheese on top.
12. Add a drizzle of fresh parsley and toss once more before serving.