Quick Tomato Basil Sauce with Polpissimo

Cook time: 15 minutes

Polpissimo is just a dramatic name for tomato pulp. In our humble opinion, it’s an awesome base for a quick tomato sauce because it’s not quite chunky, like a whole canned tomatoes, and not quite velvety, like a passata. These tomatoes are packed at their peak freshness, so it doesn’t take much time to cook, more or less in the time it takes to cook the pasta. To us, “hiss” sound it makes as soon as it hits a pan of hot oil is like the music of summertime.


1 package Emma short pasta of choice, like penne or rigatoni

3 tbsp Emma Extra Virgin Olive Oil

2 cloves of Garlic, peeled and smashed

1 can Emma Polpissimo

Salt and Pepper, to taste

A few leaves of basil leaves, torn

Emma Parmigiano Reggiano Cheese, grated


  1. Bring a large pot of salted water to a boil and cook pasta according to packaging instructions.
  2. While the pasta is cooking, heat the olive oil and garlic in a shallow, medium-sized frying pan and sauté on medium heat until the garlic turns golden brown, about 5 minutes. Take care not to let it burn.
  3. Add the whole can of Polpissimo to the hot oil and stir. There will be some pulp left in the can, so to prevent any wasted, swish a ¼ cup of water around in the can and pour into the pan. Turn up the heat to let it simmer until cooked, about 10 – 15 minutes. Season with salt and pepper.
  4. Drain the pasta and add it immediately to the sauce and toss together. 
  5. Finish with the basil and a generous sprinkling of Parmigiano.


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