Pasta with tuco (Argentine tomato sauce)
Tuco is the tomato sauce Argentine and Uruguayan families make for their pasta: onion and pepper softened slowly, then simmered with tomatoes, bay and oregano. Served with plenty of grated cheese, sometimes with meatballs or with cream stirred in.
- 50 minTime
- 25 minHands-on
- 4Portions
- 24 gprotein per portion
- 680kcal per portion
Ingredients for 4 portions
- 3 tbspOlive oil
- 1Yellow onion, large, chopped
- 1Bell pepper, red, chopped
- 2 clovesGarlic, chopped
- 1 kgCrushed tomatoes
- ≈ 150 mlWater
- 2Bay leaves
- 1 tspOregano
- 1 tspSugar
- to tasteSalt
- to tasteBlack pepper
- 500 gPasta, spaghetti or tagliatelle
- 60 gParmesan, grated
Method
- Chop the onion, pepper and garlic.
- Heat the oil in a saucepan over a medium-low heat and gently fry the onion and pepper for about 8 minutes, until soft. Add the garlic and cook for 1 more minute.
- Add the crushed tomatoes, water, bay leaves, oregano, sugar, salt and pepper and bring to the boil.
- Lower the heat and simmer the sauce, partly covered, for 25 minutes, stirring now and then, until thickened.
- Meanwhile, cook the pasta in plenty of salted boiling water according to the packet until al dente. Drain.
- Remove the bay leaves. Serve the pasta topped with the sauce and sprinkled with grated parmesan.
