Celebrate World Pasta Day with recipes full of umami!

São Paulo, October 2025 – Celebrated on October 25th, World Pasta Day is a great opportunity to explore new combinations and savor this versatile and delicious dish. From sautéed mushrooms to the traditional tomato sauce, there’s something in common: umami, the fifth basic taste of the human palate, responsible for intensifying the gustatory experience.

And nothing better than finishing the preparations with a good Parmesan cheese. Besides being indispensable, it is among the foods richest in umami, further enhancing the flavor of the recipe. A simple dish that, with the right ingredients, delivers a lot of deliciousness in every bite.

In the spirit of World Pasta Day, check out four recipes where the umami taste is the star:

WHOLE WHEAT PENNE “ALLA PUTTANESCA”  

Preparation Time: 30 minutes
Yield: 4 servings
Developed by: Portal Umami

Ingredients:

• 2 tablespoons (30 ml) olive oil
• 2 cloves of garlic, sliced ​​(10 g)
• 1 can of sardines in pieces (125 g)
• 1 can of drained tuna (120 g)
• 2 tablespoons (25 g) drained capers in brine
• 1 tablespoon (10 g) pitted and sliced ​​black olives
• 2 tablespoons (30 g) sliced ​​mushrooms
• 2 cups (400 ml) tomato pulp
• 1 teaspoon (5 g) salt
• 2 tablespoons (15 g) chopped basil g) 250g of whole wheat penne pasta cooked “al dente”

Preparation method

1. In a medium saucepan, heat the olive oil over high heat and sauté the garlic for 1 minute or until golden.
2. Add the sardines, tuna, capers, olives, and mushrooms, and mix well.
3. Add the tomato pulp and salt, and cook over low heat, covered, for 5 minutes. Add the basil, mix, and remove from heat.
4. Pour the sauce over the pasta, mix, and serve immediately.

SPAGHETTI WITH MUSHROOMS 

Preparation Time: 40 minutes
Yield: 4 servings
Developed by: Portal Umami

Ingredients

• 1 7cm piece of kombu seaweed
• 1 cup (200 ml) of water
• 2 tablespoons (30 ml) of olive oil
• 1 medium onion, thinly sliced ​​(150 g)
• 300 g of shimeji mushrooms
• 300 g of shiitake mushrooms
• 2 tablespoons (30 ml) of soy sauce
• 500 g of spaghetti cooked “al dente”
• 3 tablespoons (45 g) of unsalted butter, chilled
• 4 tablespoons of bonito flakes (katsuobushi)
• 2 tablespoons of nori seaweed, thinly sliced

Preparation Method

1. In a In a bowl, soak the kombu seaweed in water for 10 minutes. Transfer to a small saucepan and simmer over low heat for 20 minutes, being careful not to let it boil. Remove from heat and set aside.
2. In a medium saucepan, heat the olive oil over medium heat. Add the onion and sauté for 1 minute or until translucent.
3. Add the mushrooms and sauté for 5 minutes or until they begin to wilt. Add the reserved kombu seaweed broth and soy sauce. Cook for 3 minutes, so that the mushrooms release their natural flavor.
4. Remove from heat, add the butter and stir until melted. Add the cooked spaghetti and mix until the pasta is coated in the sauce.
5. Distribute the katsuobushi and nori on top, and serve immediately.

TAGLIATELLE WITH TOMATO SAUCE 

Preparation Time: 30 minutes
Yield: 4 servings
Developed by: Portal Umami

Ingredients

• 500 g ripe tomatoes, peeled and seeded, chopped
• 2 tablespoons (30 ml) olive oil
• 1 medium onion, chopped (150 g)
• 2 cloves of garlic, chopped (10 g)
• ½ teaspoon salt (2.5 g)
• ½ teaspoon monosodium glutamate AJI-NO-MOTO® (2 g)
• ½ package of cooked tagliatelle pasta (250 g)

Preparation Method

1. In a blender, place half of the tomatoes and blend until you obtain a juice. Set aside.
2. In a medium saucepan, place the olive oil and heat over high heat. Add the onion and garlic, and sauté for 3 minutes or until lightly browned.
3. Add the remaining tomato and cook over low heat, with the pan partially covered, for 10 minutes or until partially broken down.
4. Add the blended tomato, salt, and monosodium glutamate, and cook over medium heat for 5 minutes.
5. Remove from heat, pour over the pasta, and serve immediately.

Tip: If you prefer a thicker sauce, add 2 tablespoons of tomato paste.

PASTA BALLS 

Preparation Time: 30 minutes
Yield: 4 servings
Developed by: Portal Umami

Ingredients:

• 1 and a half cups of leftover cooked pasta with sauce
• 2 tablespoons of wheat flour
• 1 tablespoon of chopped green onions
• 1 small grated carrot
• 1 egg
• half a teaspoon of salt
• half a teaspoon of AJI-NO-MOTO®

Preparation Method

1. On a cutting board, place the pasta and chop into smaller pieces. Transfer to a large bowl, add the wheat flour, green onions, carrot, egg, salt and AJI-NO-MOTO®, and mix.
2. Using two tablespoons, shape the fritters and deep-fry them in moderately hot oil for 3 minutes, or until golden brown. Drain on paper towels and serve immediately.

Sustainable Development Goals

Ajinomoto do Brasil develops projects and actions aligned with the 17 Sustainable Development Goals (SDGs), defined by the United Nations (UN), which aim to achieve a more equitable and sustainable world by 2030. Click here to learn more about these projects.

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UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by the Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami found the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the persistence of the taste for several minutes after ingestion of the food. To learn more, visit hmg-new.portalumami.com.br/wp/

About Ajinomoto do Brasil

Present in the country since 1956, Ajinomoto do Brasil is a benchmark in amino acids and widely known for its retail products, such as SAZÓN® Seasoning, MID® Soft Drinks, VONO® Soups and AJI-NO-MOTO® itself, in addition to operating in the food service segment (food away from home). The company offers high-quality products both for consumers and as inputs for the food, cosmetics, sports, pharmaceutical, animal nutrition and agribusiness industries. Its purpose is to contribute to the well-being of society, people and the planet using its expertise in “AminoScience,” the science of amino acids, from production to application, through a sustainable food system. To this end, it works with products developed from the Biocycle – a circular process of sustainable production – with less impact on the environment. With four factories in the interior of São Paulo and headquarters in the capital, it employs approximately 3,000 people and serves domestic and international markets. Globally, the Ajinomoto Group employs more than 34,000 people, has 117 factories, and its products are sold in over 130 countries. In 2024, it had global revenue of US$10.2 billion and national revenue of R$3.6 billion. For more information, visit www.ajinomoto.com.br.

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