Nothing compares to the taste of Italian tomatoes ripened under the Mediterranean sun and seasoned with fresh, locally grown herbs. These sauces have a smooth texture comparable to homemade sauces, partly because they are produced in small batches and cooked over an open flame, just like Italian mamas do, allowing the water to evaporate gradually.

• 480 ml

This basic Italian sauce is the perfect accompaniment to all your favorite pastas: spaghetti, ravioli, gnocchi, cannelloni, and more. You can also use it to top polpette and arancini. Authentic Italian pasta dishes aren't swimming in sauce. The average ratio of tomato sauce to pasta is 375 mL (1 1/2 cups) to 500 g (1 pound). Don't discard all the pasta cooking water; it's a good idea to add some to the sauce. Stir in 1/4 to 1/2 cup, or a ladleful, of the pasta water before adding the pasta. This salty, starchy water not only adds flavor but also helps the sauce cling to the pasta and thickens it.