During the Palio period especially, pici is surely more than often on the menu. The thick, usually handmade spaghetti, is a traditional dish in Siena and environment. Mostly pici is served with ragù, and more specific, ragù of wild boar.
Let’s go for a vegetarian version!
For 3-4p cook 300 grams of freshly made pici (sorry, not home made but fresh out of the cool department of the supermarket) in salted water. Add 600 grams of green beans toward the last 5 mins of cooking time. Drain and keep some of the cooking water. Fry 4 chopped garlic cloves, 1 chopped spicy little pepper in some olive oil. Add 1 table spoon of dried or fresh thyme. Add the pici and the green beans and some of the salty boiled water to create a smooth texture. Add pepper, salt and a handful of chopped fresh parsley. Serve with grated parmigiano.