📝 About This Recipe
In Brazil, 'Talharim com Molho de Tomate' is more than just pasta; it is the quintessential Sunday family lunch, reflecting the deep Italian influence on Brazilian soul food. This version features a 'molho acebolado' (onion-rich sauce) that is slow-simmered with a touch of sugar to balance acidity, creating a thick, velvety coating for the ribbons of egg pasta. It is a nostalgic, hearty dish that perfectly captures the warmth of a Brazilian home kitchen.
🥗 Ingredients
The Pasta
- 500 grams Egg Tagliatelle (Talharim) (dry or fresh egg-based pasta)
- 2 tablespoons Salt (for the pasta water)
The Aromatic Base
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large Yellow Onion (very finely diced)
- 4 pieces Garlic Cloves (minced)
- 1 teaspoon Brazilian Sofrito (Optional) (mashed garlic and salt paste)
The Sauce
- 800 grams Canned Crushed Tomatoes (or high-quality tomato purée (passata))
- 2 tablespoons Tomato Paste (for depth of color and flavor)
- 1 teaspoon Granulated Sugar (to cut the acidity, a classic Brazilian touch)
- 1/2 cup Beef or Vegetable Stock (to loosen the sauce during simmering)
- 1 teaspoon Dried Oregano (rubbed between palms to release oils)
- 1 piece Bay Leaf (dried)
- to taste Salt and Black Pepper (freshly ground)
Finishing Touches
- 1/2 cup Fresh Basil Leaves (torn by hand)
- 1/2 cup Parmesan Cheese (freshly grated, preferably Queijo Meia Cura or Parmesan)
- 1 tablespoon Butter (cold, to emulsify the sauce at the end)
👨🍳 Instructions
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1
Place a large heavy-bottomed saucepan over medium heat and add the olive oil. Once shimmering, add the finely diced onions.
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2
Sauté the onions for about 8-10 minutes, stirring occasionally, until they are translucent and just starting to turn golden brown around the edges.
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3
Add the minced garlic and the tomato paste. Stir constantly for 2 minutes to 'toast' the paste, which deepens the umami flavor of the sauce.
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4
Pour in the crushed tomatoes and the beef or vegetable stock. Stir well to combine all the aromatics with the liquid.
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5
Add the sugar, bay leaf, and dried oregano. Season with a pinch of salt and black pepper, keeping in mind the sauce will reduce and flavors will concentrate.
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6
Lower the heat to a gentle simmer. Cover the pot partially and let the sauce cook for 30-35 minutes. If it becomes too thick, add a splash more stock or water.
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7
While the sauce simmers, bring a large pot of water (at least 5 liters) to a rolling boil. Add the 2 tablespoons of salt; the water should taste like the sea.
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8
Add the talharim to the boiling water. Cook according to package instructions, but aim for 'al dente' (usually 1-2 minutes less than the box suggests).
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9
Just before draining the pasta, reserve about 1 cup of the starchy pasta cooking water. This is liquid gold for the final sauce consistency.
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10
Taste the tomato sauce. Remove the bay leaf and adjust the salt and pepper. Stir in the cold tablespoon of butter to give the sauce a professional sheen.
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11
Add the drained talharim directly into the sauce pot. Toss gently using tongs to ensure every strand is coated.
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12
If the sauce looks too thick, add the reserved pasta water a tablespoon at a time until the sauce is silky and clings to the pasta.
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13
Turn off the heat and fold in the fresh torn basil leaves and half of the grated cheese.
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14
Transfer to a large serving platter and top with the remaining cheese and a final drizzle of olive oil.
💡 Chef's Tips
Always use egg-based pasta (massa de ovos) for that authentic Brazilian texture which is slightly softer and richer than standard durum wheat pasta. Don't skip the sugar; Brazilian tomatoes can be quite acidic, and that tiny amount creates the balanced 'molho caseiro' flavor profile. For an extra layer of flavor, you can sauté 100g of diced bacon or pancetta before adding the onions. If you have time, let the sauce sit for 10 minutes after cooking before tossing with the pasta to let the flavors marry. Always grate your cheese fresh; pre-shredded cheese has anti-caking agents that prevent it from melting smoothly into the sauce.
🍽️ Serving Suggestions
Serve with a side of classic Brazilian 'Pão de Alho' (garlic bread) toasted until crunchy. A simple green salad with a lime and olive oil vinaigrette cuts through the richness of the pasta perfectly. Pair with a medium-bodied red wine like a Merlot or a Brazilian Cabernet Sauvignon. For a full Brazilian experience, serve 'Frango Atropelado' (spatchcock grilled chicken) as a protein side. Finish the meal with a strong 'cafezinho' (Brazilian espresso) and a small piece of guava paste.