Aglio is garlic in Italian, so aglione means ‘lots of garlic’, referring to the flavour of the dish. Traditionally this sauce is made from peeled plum tomatoes cooked with garlic cloves, served over thick strands of pici. However, we like our version, which takes very little time to throw together; the tomatoes roast as you prepare the pasta and the combination is heavenly. You can serve the sauce with fresh tagliatelle or pappardelle, or dried shell-shaped pasta is good as it collects the sauce.
Don’t be alarmed by the amount of olive oil. This will be the sauce when combined with the sweet juices from the tomatoes and the garlic.