Tomato Pasta

Tomato pasta is a type of pasta made with durum wheat semolina and tomato puree or powder. The addition of tomato gives the pasta a distinctive orange-red colour and a subtle tomato flavour. It is typically produced using standard pasta-making methods, where the ingredients are mixed, extruded into shape, and then dried.

Manufacturers add tomato pasta to dishes for its colour and mild flavour, which complements a variety of sauces. It is commonly found in pasta salads, baked pasta dishes, and as a side dish. The tomato component can also contribute a small amount of natural sweetness and umami.

Tomato pasta is not considered a food additive and does not have an E-number. It is a source of carbohydrates and contains some vitamins and minerals from the tomato content, such as vitamin C and lycopene. Dietary guidelines in the UK, such as those from the NHS and SACN, recommend a balanced diet that includes a variety of carbohydrates. Evidence does not suggest adverse health effects from consuming tomato pasta as part of a normal diet.