In my video about bringoli, I promised you a sauce recipe to serve with them, and here it is. This is one of the most traditional ways to serve pici, pinci, bigoli, or bringoli—as I said in the video, take your pick.
All’aglione translates as ‘with a lot of garlic’ and that’s the key to this recipe. It’s important that the garlic is crushed in a garlic press, or extremely finely chopped, otherwise it will not dissolve into the oil properly while cooking. In the first stage you are trying to achieve garlic infused oil rather than cooked garlic. If the garlic starts to take on any colour other than the green of the olive oil, then your heat is too high. I make this on the lowest setting possible on my hob.