Talharim ao Sugo is a party classic that grew from Italian immigrant cooking in Brazil, made by quickly tossing wide ribbon pasta with a rich tomato sauce. Timing the sauce and the pasta so they finish together takes real skill, or the pasta cools and the sauce separates. It's a fixture on party tables in São Paulo's Italian neighbourhoods.
Heat the olive oil in a pan and sauté the garlic and onion until soft, then add the grated tomato, caster sugar and salt and simmer over low heat for 15 minutes.
Boil the ribbon pasta in plenty of salted water until al dente, ladling out a cup of the cooking water before draining.
Add the drained pasta to the hot sauce, thin with the reserved pasta water and toss together in the pan for a minute.
Divide the pasta among plates, scatter over the chopped basil and serve hot.
Ladle out a cup of pasta water 1 minute before draining; thinning the sauce with it helps it cling properly to the pasta. Allergens: contains gluten (pasta).
Adding a teaspoon of caster sugar softens the tomato's acidity; this step is especially useful if you're using fresh tomatoes.
Admin DadaGastro · verified in test kitchenMakarnayı 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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