Spaghettoni with Aglione Garlic Sauce

Method

1. Prepare the garlic: remove the outer membrane, cut each clove in half and remove the central germ if present (skip for fresh garlic). Slice the garlic very thinly, ideally with a razor blade or sharp knife.
2. Heat the olive oil in a large pan over medium-low heat. Add the sliced garlic and a pinch of salt. Cook gently, stirring occasionally, until the garlic becomes translucent and soft but not browned (about 5 minutes).
3. If desired, add a fresh chili pepper (whole or sliced) for a spicy kick.
4. Deglaze with a splash of white wine, letting it evaporate completely. Then add a ladle of pasta cooking water and the tomato pulp. Stir well and let the sauce simmer for a few minutes.
5. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghettoni until al dente (about 9–10 minutes). Reserve some pasta water before draining.
6. Drain the pasta and transfer it directly to the pan with the sauce. Toss over medium heat, adding a little pasta water as needed to emulsify and achieve a creamy consistency.
7. Serve immediately with a final drizzle of raw extra virgin olive oil. Do not add any cheese.