Tuscan Hand-Rolled Pici with Sun-Dried Tomato & Garlic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Hand-rolled Tuscan pasta with a vibrant tomato base that celebrates the simplicity of true Italian countryside cooking, made with no cream or cheese for authentic rustic flavor. This italian-inspired pasta ready in about 70 minutes pairs semolina flour, water, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups semolina flour
• 1/2 cup water
• 2 tbsp extra virgin olive oil
• 4, thinly sliced garlic cloves
• 1 (14 oz) can San Marzano tomatoes
• 3 tbsp, oil-packed sun-dried tomatoes
• 1/4 cup, chopped fresh basil
• 1 tsp kosher salt
• 1/4 tsp red pepper flakes

Instructions

1. Step 1: In a large bowl, combine 2 cups semolina flour and 1 tsp kosher salt. Gradually add 1/2 cup water while mixing with a fork until a shaggy dough forms; knead for 5 minutes until smooth and elastic, then cover with plastic wrap and rest for 30 minutes.
2. Step 2: Divide dough into 4 equal portions and roll each into a rope 1/2 inch thick. Flatten ropes slightly and roll out on a floured surface with a rolling pin to 1/8-inch thickness, then cut into 1/4-inch wide strands. Toss strands with 2 tbsp olive oil to prevent sticking.
3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned. Add 1 (14 oz) can San Marzano tomatoes, 3 tbsp sun-dried tomatoes, and 1/4 cup chopped basil; simmer uncovered for 15 minutes until thickened and vibrant red.
4. Step 4: Cook 12 oz pici strands in a large pot of salted boiling water for 3 minutes until al dente, then transfer directly to the tomato sauce with 1/4 cup pasta water. Toss vigorously for 2 minutes until sauce clings to pasta, adding more pasta water if needed to emulsify.