Revisiting Tradition: A New Take on Classic Tuscan Pici

Pici, a type of handmade fresh pasta resembling thick, long spaghetti, are one of the most iconic dishes of Tuscan cuisine, particularly popular in the areas of Siena and the Val d'Orcia. Originally a humble dish made with simple ingredients like flour and water, Pici were often served with equally simple sauces, such as tomato sauce or toasted breadcrumbs, a clever way to ensure that nothing went to waste in the kitchen.

While the exact origins of Pici are difficult to trace, their presence in Tuscan cuisine has been documented for centuries. Some food historians believe this pasta type could date back to the Etruscans, who lived in the region before the Roman Empire. The Etruscans were known for preparing dishes made from ground grains, and some archaeological evidence suggests that they produced a type of pasta similar to Pici.

Today, Pici continue to be a beloved part of Tuscan culinary tradition, celebrated not only for their taste but also for their deep roots in the history and culture of the region.

As an avid cook of regional Italian recipes, I've made Pici countless times, on various kitchen tables in different homes, mostly scattered between Veneto and Tuscany. However, I've eaten them even more often, prepared by other hands—sometimes very skilled ones (oh, those Tuscan grandmothers!)—and served with delicious sauces, in both traditional and slightly less conventional versions.

Pici are fun to make and incredibly versatile. Their slightly chewy texture always reminds me of Japanese Udon noodles. In fact, they work wonderfully in Asian-inspired dishes as well, stir-fried with crunchy vegetables.

Today, however, I want to share a version of Pici that combines two simple, traditional recipes: Pici with tomato sauce and Pici with breadcrumbs.

Right now, my garden is bursting with sweet, juicy datterini tomatoes, which I’ve used to make a simple and somewhat rustic sauce. The tomatoes aren’t peeled or passed through a sieve; instead, they’re slowly cooked with their skins on. This results in a rich, thick, and slightly sticky sauce, almost caramelized, reminiscent of confit tomatoes.

To this sauce, already a delicious condiment on its own, I added breadcrumbs toasted with anchovies, bringing a crunchy and savory touch to this simple yet incredibly flavorful pasta dish. The combination of sweet-tart tomatoes with salty anchovies and the contrast in textures—chewy pasta and crunchy breadcrumbs—makes this dish surprisingly satisfying, even though it’s quite simple and “humble” given the few ingredients required.

Below is the recipe, and you can watch the Instagram Reel with the step-by-step preparation here.

Tuscan Pici with Datterini Tomato Sauce and Crunchy Breadcrumbs

Ingredients for 4 servings

• 400 g of all-purpose flour (type 0)

• 125/150 ml of warm water

• A pinch of salt

• 1 tablespoon of extra virgin olive oil

• Semolina flour (as needed, to prevent sticking)

• ½ kilo of datterini tomatoes

• 1 garlic clove

• A few basil leaves

• 1/2 a stale bread roll

• 4-5 anchovies

• Extra virgin olive oil

Instructions

1. Prepare the Pici:
   In a bowl, combine the flour, salt, and olive oil. Gradually add the warm water while kneading vigorously until you achieve a firm and elastic dough. Adjust the amount of water as needed. Shape the dough into a ball, cover and let it rest for 30 minutes.

2. Make the Sauce:
   Meanwhile, wash and cut the datterini tomatoes. Place them in a shallow saucepan with the garlic clove, basil leaves, and plenty of olive oil. Cook over medium heat for 25-30 minutes, stirring occasionally. The tomatoes should caramelize without breaking apart.

3. Shape the Pici:
   Place the dough ball on a lightly floured work surface using semolina flour. Roll out the dough with a rolling pin to a thick sheet of at least 0.5 cm. Using a sharp knife, cut the dough into strips about 0.5 cm wide. Separate the strips and, with your hands, roll each strip into thick, cylindrical strands, dusting them with semolina to prevent sticking.

4. Prepare the Breadcrumbs:
   Crumble the stale bread by chopping it coarsely with a knife. In a non-stick pan, melt the anchovies over low heat with a drizzle of olive oil, then add the breadcrumbs. Toast the breadcrumbs until they are golden and crispy.

5. Cook the Pici:
   Bring a large pot of salted water to a boil. Add the Pici and cook them for about 7-8 minutes. Depending on the thickness of the Pici, cooking times may vary, so check the pasta's doneness by tasting it.

6. Serve:
   Once cooked, drain the Pici and mix them with the datterini tomato sauce. Serve the pasta on plates, generously sprinkling the crispy breadcrumbs on top.