Pulp, Passata and Related Products


Since always, forever. Legendary tomato pasta is not just the most famous typical Italian dish in the world, it is an unforgettable fragment of our memories - a delicious and genuine flavor that takes us back in time just by pronouncing the words...

The ultimate Tomato Pasta recipe

... tomato pasta. It is well known that luxury lies in simplicity. Tomato pasta is an authentic and timeless match made in heaven.

Italian excellence that first conquered our hearts at a tender age, before we could even walk, when we relished staining the immaculate table cloth as we wolfed down tomato pasta.

We've all seen how tomato pasta makes some film scenes famous - the iconic spaghetti scene of An American in Rome, or the delight of Julia Roberts with a delicious dish of tomato spaghetti in the film Eat Pray Love. This recipe is also the subject of books - we recommend Il mito delle origini. Breve storia degli spaghetti al pomodoro (The myth of origins. A short history of tomato pasta)  by Massimo Montanari - but above all, it is hotly debated.

Because everyone has their own recipe and no one budges as to how to make it. It has to be said that manifold versions lie behind the apparent simplicity of this dish.

The pasta

Linguine, conchiglioni, penne, farfalle... so many different shapes can be used to prepare a delicious plate of tomato pasta! However, spaghetti remains the ultimate classic!


The tomato

Diced if we are looking for a playful consistency, pulp for a rustic and genuine note. However puree is the best choice for tomato spaghetti, Pomì tomato puree of course, satisfying and enveloping like no other.


The recipe

Here's how to prepare this simple yet delicious first course, perfect for every meal, lunch or dinner (perhaps even for breakfast or after a night out with your friends), loved by everyone, grown-ups and children alike.



  • 500 g Pomì Puree
  • 320 g wholegrain pasta
  • 40 g extra virgin olive oil
  • a garlic clove
  • basil leaves
  • salt


In a pan brown the garlic in the oil and remove the clove once golden.

Add the Pomì puree and basil leaves, cook on a high flame for around 5 minutes and add salt to taste.

Now for the pasta: prepare spaghetti in abundant salted water, drain when al dente and add to the pan. Stir for a few minutes so that the sauce thoroughly coats the spaghetti, then serve.

A handy tip for presentation: wrap the spaghetti using a serving fork and ladle and place in the middle of the dish. Garnish with a fresh basil leaf and serve.

Who can resist a steaming hot plate of pasta with tomato sauce? We certainly can't



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