Grandma’s Cooking: Celebrate Grandparents’ Day with Delicious, Traditional Tagliatelle al Sugo

The palate has sensors capable of bringing back fond memories with those who are synonymous with affection and care.

July 2020 – On July 26 we celebrate Grandparents’ Day, known for marking many childhoods with recipes and treats only they know how to make. Just like the fond memories of conversations and advice, that taste of afternoon cake or Sunday lunch brings back many special recollections and sensations.

The main driver behind this wave of emotions is taste memory, which activates not only taste receptors but also hearing and smell, contributing to one of the strongest sets of memories we can have. It’s thanks to this recall that those little dishes hold a special place in the heart—and on the family menu.

To celebrate this special date, the Umami Committee, responsible for promoting the fifth basic taste of the human palate, has selected a delicious recipe for Tagliatelle al Sugo. The dish is memorable and traditional in many families because, beyond its distinctive and tasty flavor, it provides a true journey through time—something only umami can offer.

Check out the step-by-step and recreate grandma’s recipe:

Tagliatelle al Sugo

INGREDIENTS

• 500 g ripe tomatoes, peeled, seeded, and chopped
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• ½ tsp salt
• ½ tsp monosodium glutamate (MSG)
• ½ package tagliatelle, cooked “al dente” (250 g)

DIRECTIONS

1. In a blender jar, place half of the tomato and blend into a juice; set aside.
2. In a medium saucepan, heat the olive oil over high heat. Add onion and garlic; sauté for 3 minutes, or until lightly golden.
3. Add the remaining chopped tomato and cook over low heat, partially covered, for 10 minutes, or until it partially breaks down.
4. Add the blended tomato, salt, and MSG; cook over medium heat for 5 minutes.
5. Remove from heat, pour over the pasta, and serve immediately.

Yield: 4 servings.
Prep time: 30 minutes.
Tip: If you prefer a thicker sauce, add 2 tbsp tomato paste.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the persistence of taste for a few minutes after ingestion. To learn more, visit www.portalumami.com.br.