A delicious recipe that’s kiss-proof!

Ingredients for 4 people:
– Martelli spaghetti: 600 g
– Aglione from the Valdichiana: 5 cloves (one per person + one for the pan), about 120 g
– Truffle: 100 g
– Tomato sauce: 500 g
– Extra virgin olive oil: 4 tablespoons
– Dry white wine: ½ glass
– Salt: to taste

Preparation:

Start by preparing the Aglione sauce. Peel the garlic cloves, cut them in half, and crush them finely using a glass or a meat tenderizer.
In a pan, pour the extra virgin olive oil, add the minced Aglione, and deglaze with white wine.

Cover the pan with a lid and cook over medium heat for about 15 minutes.
When the Aglione has softened, mash the larger pieces with a fork until you obtain a finely minced mixture.
Remember: Aglione must cook gently — never sauté it.

At this point, add the tomato sauce and salt. Cover the pan again and simmer the sauce over low heat for 15–20 minutes, until it reaches a creamy consistency.

Meanwhile, cook the Martelli spaghetti in plenty of salted water.
Drain them al dente and toss them in the pan over high heat for a few minutes.

Before serving, complete the dish with a generous shaving of fresh truffle.

Enjoy your meal!