Use large spaghetti or bucatini, (spaghetti with a hole in it) or another dried pasta such as penne or shells. This is a hearty, substantial sauce that needs a strong, firm noodle.
The tomato purée is made from sun-dried tomatoes, the kind sold loose rather than packed in oil. They have a deep, rich, almost smoky flavor. If you haven’t any of the purée on hand, it’s simple to make. The tomatoes need only a soak in hot water before being puréed. If sun-dried tomatoes aren’t available, use 2 cups chopped fresh or canned tomatoes, fortified with several teaspoons tomato paste.