Passata

Italians don't always make every pasta sauce totally from scratch. They often start with a bottle of "passata." Passata is sieved tomatoes -- tomatoes that have been skinned, then passed through sieves to remove the seeds and to crush the tomatoes. Note that Passata isn't cooked -- this isn't a ready to go pasta sauce -- but rather sauced tomatoes ready to go for whatever you need them for. If a recipe is calling for a small amount -- let's say 1 or 2 tbsp of Passata, just tell it to get stuffed (no point in buying or opening a whole jar just for that), and use tomato paste instead (either from a small tin or ideally, from a tube.) If it's a larger amount, just use tinned, crushed tomatoes -- or any tinned tomatoes, whizzed through a blender or food processor. But never substitute large amounts of tomato paste for large amounts of Passata, as the tomato paste will be too rich and sweet.
In Italian, the full name is "passata di pomodoro" (pomodoro meaning tomato.)

Pasta for Sauce, Tomato Paste, Tomatoes

Carbonara Sauce, Genovese Sauce, Passata, Pesto

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