Talharim ao sugo is a Brazilian party classic made by quickly tossing wide-ribbon pasta, brought to Brazil by Italian immigrants, with a rich tomato sauce. Timing the sauce to the pasta so they come together at just the right moment takes practice; otherwise, the pasta may cool and the sauce may separate. It is a staple at parties in São Paulo’s Italian neighborhoods.
Heat the olive oil in a skillet and sauté the garlic and onion until softened. Add the grated tomato, granulated sugar, and salt, then simmer over low heat for 15 minutes.
Boil the talharim pasta in plenty of salted water until al dente. Reserve a ladleful of the cooking water before draining.
Add the drained pasta to the hot sauce and loosen it with the reserved pasta water. Toss together in the skillet for 1 minute.
Divide the pasta among plates, sprinkle with chopped basil, and serve hot.
Reserve a ladleful of pasta water 1 minute before draining the pasta. Stirring this water into the sauce helps it cling to the pasta. Allergen information: Contains wheat (gluten from pasta).
Makarnayı süzüp bir kenara koydum, sosu hazırlarken 10 dakika kadar makarna soğudu ve tekrar ısıtınca sosla hiç iyi kaynaşmadı, ikisini aynı anda bitirmek gerçekten şartmış.
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