Pici all'Aglione

Ingredients

Bring a pot of water to a boil and blanch the tomatoes for 1 minute. Drain, peel, remove the seeds, and cut them into small cubes.
Finely slice the aglione clove. Deseed and finely chop the fresh chili pepper.
Place the aglione in a large skillet with the olive oil and the chopped chili. Cook gently over low heat, making sure the garlic softens and melts down slowly without browning, about 10 minutes.
Add the diced tomatoes, stir in the white vinegar, and season with fine salt to taste.
Simmer over low heat for approximately 20 minutes, until the tomatoes break down into a rich, creamy sauce.
In a separate pot, cook the pici in salted boiling water until al dente. Drain and transfer directly into the pan with the sauce.
Toss the pasta thoroughly with the sauce to combine and serve piping hot.