Basics

The lightest sauce is best for the most delicate of pasta shapes – spaghettini in particular, or with subtly-flavoured filled pastas – caramelle, ravioli, malfatti and the like. It is a fresh sauce, more water- than oil-based, tasting much like fresh tomato, and is used in quite a high proportion to the pasta. I always keep some in my fridge, and use it as an additive to other sauces that need that touch of tomato.