The most popular of Favuzzi sauces: velvety crushed tomatoes are seasoned with fresh basil leaves for a delicious herbal flavour.

Uses: This basic Italian sauce is the perfect complement to all your favourite types of pasta: spaghetti, ravioli, gnocchi, cannelloni, etc. It is also delicious spooned over polpettes and arancini. Authentically Italian pasta dishes are not served swimming in sauce.

Average proportions are 375 mL (1 ½ cup) tomato sauce for 500 g (1 lb) pasta. Don't throw away all your pasta cooking water: it's a good idea to add a bit to your sauce. Mix in ¼ to ½ cup (or a ladleful) cooking water with the sauce before adding the pasta. The salted, starchy water will enhance flavours and thicken the sauce, helping it stick to the pasta.

Distinctives attributes: Nothing rivals with the taste of Italian tomatoes ripened under the Mediterranean sun and seasoned with fresh, locally grown aromatics. If our sauces have a velvety texture, comparable to a homemade sauce, it is partly because they are prepared in small batches and cooked over an open flame, the same technique traditionally used by Italian mammas, allowing the water to evaporate gradually.

Favuzzi pasta is produced in one of Italy's purest, most pollutant-free areas: the mountains of the Antola natural reserve. It is made with spring water that also comes from the reserve and glyphosate-free Italian durum wheat semolina of the highest quality.

Origin: Roccascalegna, Abruzzo, Italy.

Artisan: The De Laurentiis family owns an artisanal business in the Abruzzo mountain region. For two generations, it has been drawing on traditional ingredients and know-how to offer products with an authentically Italian taste. The family grows organic tomatoes, saffron and other seasonings on its own plots of land, and turns them into sauces and condiments thanks to a veritable regiment of cooks who busily tend the ovens.

About Favuzzi

For generations, the Favuzzi family has lived according to the rhythm of the harvests near the Adriatic coast, in Italy. Michel Favuzzi, their founder, discovered the family's olive growing tradition through his uncle Damiano during a trip to Europe. It is worth noting that food is part of every conversation with the Favuzzis. Each family member is deeply attached to the land, passionate about doing things well, and focused on quality over high yield. Damiano is both a chef and an agricultural producer; it was he who encouraged his nephew to import an extra virgin olive oil bearing a protected designation of origin (PDO). This oil, produced by the oil cooperative most Favuzzi family members belong to, marked the beginning of the adventure.