I had to google passata to know if I could ‘like’ this recipe.
To save others the work of googling, here’s what I found: Passata is an uncooked tomato purée that has been strained of seeds and skins. It originated in Italy but is used throughout Europe.
Here’s the url for more info: https://www.thekitchn.com/what-is-tomato-passata-and-how-156321
and a list of US substitutes: https://thestonesoup.com/blog/tomato-passata/
As for this recipe, it’s sort of a ‘maybe’ for me. I’m not sure about mushrooms and tomatoes in the same bite. I don’t like mushrooms in lasagna or in marina sauce over spaghetti, but I do like them on pizza.