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    Home » Pasta

    Pasta Sauce With Passata (Tomato Puree)

    August 16, 2022 by cookingwithelo 2 Comments This post may contain affiliate links.

    Jump to Recipe Jump to Video

    This recipe makes a simple pasta sauce with passata taste like an authentic Italian tomato sauce. Add garlic, onions, and a splash of red wine to some tomato puree and let it simmer. You can make this sauce for dinner in less than 30 minutes!

    Plate with rigatoni pasta covered in red sauce and wine in the background.

    Passata di Pomodoro is one of the bases of Italian cuisine. This easy recipe made with a handful of ingredients is one of the weeknight meals I rotate through when I'm short on time. It requires little effort but tastes incredibly delicious.

    If you're looking for more simple sauce recipes, check out this pasta sauce with tomato paste or this tomato sauce from canned tomatoes. You may also like my vegan vodka sauce, vegan lentil bolognese or cauliflower bolognese.

    Jump to:
    • Key ingredients and substitutions
    • Tomato passata/puree vs other tomato products
    • What is the best red wine for cooking?
    • Elo's tips
    • Step-by-step instructions
    • Watch the video!
    • How to use this sauce
    • Storage tips
    • Frequently asked questions
    • The recipe

    Key ingredients and substitutions

    Ingredients for pasta sauce with passata and descriptive labels.
    • Onion and garlic are the perfect aromatics for a tomato sauce.
    • Tomato passata, also known as tomato puree is the base of this recipe. Look for a brand of tomato passata that only uses fresh tomatoes and eventually salt (no other additives or flavorings). You can find it in a glass bottle, a tall glass jar or a carton at most grocery stores. I like Italian brands like Mutti, DeLallo and Pomi.
    • Red wine adds flavor and depth. It's the secret ingredient that turns boring passata into a delicious spaghetti sauce.
    • Vegetable broth is needed for extra flavor and the perfect consistency.
    • Italian seasoning will add that Italian touch that we all love. It's usually made of dried oregano, dried basil and a bunch of other herbs.
    • Fresh basil and thyme make the best garnish.

    See recipe card for detailed measurements and instructions.

    Tomato passata/puree vs other tomato products

    Tomato puree vs paste

    Tomato paste is more concentrated than tomato puree. It has been reduced twice and, as the name reveals, has the thick consistency of a paste. Tomato puree has are more liquid consistency, similar to a blended sauce.

    Tomato puree vs sauce

    Both are made from cooked and strained tomatoes. The difference lies in their consistency with tomato sauce being thinner than tomato puree. Furthermore, while tomato puree is purely made from tomatoes and maybe a pinch of salt, tomato sauce often contains other aromatics like onion, garlic and herbs.

    Tomato puree vs crushed tomatoes

    Crushed tomatoes have been cooked but not strained. As a result, they contain chunks and are more watery than tomato puree. Tomato puree is perfectly smooth and slightly thicker.

    What is the best red wine for cooking?

    I always try to find a wine that's affordable enough to cook with but good enough to drink (especially because we only need a small amount for this quick tomato sauce). Avoid cheap "cooking wines" if you can.

    Choose a red wine with a moderate tannin content, as the heat will accentuate it. Merlot, Pinot Noir and light Carbernet Sauvignons are great choices.

    Elo's tips

    1. Look for the letter A on your bottle, can or carton of tomato passata. The A grade warrants that the product is made with high-quality tomatoes. It guarantees good taste, odor, color and makes sure the passata is practically free from defects (USDA).
    2. Cook your pasta in a LARGE pot with salted water.
    3. Drain your pasta when they are al dente.

    Step-by-step instructions

    Minced red onion and garlic cloves on a wooden cutting board.

    STEP 1: Mince the onion and garlic. I like to use a garlic press for the garlic.

    Black pan with sauteed onions.

    STEP 2: Heat a large pan or Dutch oven with a little olive oil. Sauté the onion and garlic until soft and fragrant over medium-high heat. This should take 2-3 minutes.

    Diced onion cooked in red wine.

    STEP 3: Pour the red wine into the pan. Let it reduce by half over medium-high heat while stirring regularly. This should take about 5 minutes and allow most of the alcohol to cook off.

    Passata and vegetable broth in a black pan.

    STEP 4: Add the passata and a pinch of sugar once the wine has reduced. Give it a good stir and let the sauce simmer over medium heat for 10 to 15 minutes. In the meantime, cook your favorite pasta according to the package directions.

    Simmering passata tomato sauce in a black pan.

    STEP 5: Season the sauce with salt, pepper and your favorite Italian seasoning mix. You can also add red chilli flakes if you like it spicy. Mine has dried oregano, basil and some dried tomatoes.

    Rigatoni covered in passata sauce.

    STEP 6: Swirl the pasta in the sauce until well-covered. Serve with fresh basil and thyme for extra flavor.

    Watch the video!

    How to use this sauce

    Use this sauce like a marinara. You can let it simmer a little longer if you like a thicker consistency. You can use it in various pasta dishes but also:

    • In a lasagna
    • As a pizza sauce
    • With sauteed Mediterranean vegetables
    • With zucchini boats or butternut squash boats
    • With vegetable noodles such as zucchini or sweet potato swirls
    • With vegan meatballs

    Storage tips

    If you made a few extra servings of sauce or have leftovers, transfer them to an airtight container or freezer bag. You can store it in the fridge for up to 3-4 days or in the freezer for 3 months.

    Plate with rigatoni in red sauce, a glass of wine and a wine cork.

    Frequently asked questions

    Can I substitute tomato passata with crushed tomatoes?

    It's always preferable to use passata as it already has a thick and smooth consistency. However, you could substitute it for the same amount of canned crushed tomatoes and let the sauce simmer twice as long to obtain a similar result.

    What to do if my tomato sauce is too acidic?

    Some passata brands are more acidic than others and some wines are pretty acidic, too. If that's the case, simply add another pinch of sugar to balance it out.

    Don’t forget to join the Cooking With Elo newsletter. You’ll get gluten-free and vegan dinner ideas sent right to your inbox.

    The recipe

    Grey ceramic plate filled with rigatoni covered in red sauce and topped with fresh basil.

    Pasta Sauce With Passata (Tomato Puree)

    4.58 from 7 votes
    Add onion, garlic and red wine to tomato puree to make a simple pasta sauce with passata taste like a fresh tomato sauce from Italy.
    Print Pin
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Author: Eloïse Jennes

    Ingredients 

    • 4 servings of pasta gluten-free
    • 1 onion
    • 2 cloves of garlic
    • 2 tablespoons olive oil
    • ½ cup (120 ml) red wine
    • 28 oz (800 ml) passata also known as tomato puree
    • 1 cup (240 ml) vegetable broth
    • ½ teaspoon sugar
    • 1-2 teaspoons Italian seasoning
    • 1 pinch of salt and pepper
    • Fresh basil

    Instructions

    • Finely mince the onion and garlic.
    • In a large pan or skillet with olive oil, sauté the onion and garlic over medium-high heat until fragrant.
    • Pour in the red wine and allow it to reduce by half. It should take about 5 minutes.
    • Bring salted water to a boil. Cook the pasta according to package directions.
    • Add the passata, vegetable broth, sugar, Italian seasoning, salt and pepper to the pan with the onions. Let it simmer over medium heat for 10-15 minutes, while the pasta cooks.
    • When the pasta is done, swirl it around the pan until covered in sauce. Serve with fresh basil.

    Video

    Notes

    1. One serving of pasta equals 2-3 ounces (60-85 g).

    Nutrition

    Calories: 185kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Fiber: 5g | Sugar: 12g
    Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media

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    Reader Interactions

    Comments

    1. Celeste

      November 27, 2022 at 6:52 am

      Calls for vegetable broth, yet it’s not mentioned in the recipe.

      Reply
      • cookingwithelo

        November 28, 2022 at 9:05 am

        Thank you so much for pointing that out! I corrected in it the instructions 😊 As shown in the video, the vegetable broth is added at the same time as the tomato passata.

        Reply

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