Black Pepper Free Classic Marinara Sauce
A deeply savory tomato sauce doesn't need a long ingredient list to be extraordinary, and this one proves it. San Marzano tomatoes bring a natural sweetness and low acidity that makes the whole thing sing, while slowly bloomed garlic and a pinch of red pepper flakes build a flavor base that tastes like it simmered all afternoon. For anyone navigating a black pepper sensitivity or intolerance, marinara is one of those sauces that can quietly sneak in the spice — but this recipe keeps things clean and completely free of it without sacrificing any depth. The gentle heat here comes entirely from the red pepper flakes, which you can dial back or leave out entirely if you need a truly mild version. Crushing the whole tomatoes right in the pan gives the sauce a rustic, uneven texture that clings beautifully to pasta rather than sliding right off. Torn fresh basil stirred in at the very end keeps the herb flavor bright and aromatic rather than cooked-down and flat. This is the kind of sauce worth making a big batch of and keeping in the fridge all week.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1 can (28 oz) whole peeled san marzano tomatoes
- ½ tsp kosher salt, plus more to taste
- ½ tsp granulated sugar (optional)
- 6 fresh basil leaves, torn
Instructions
- 1
Heat the olive oil in a large saucepan over medium-low heat until it shimmers. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 2–3 minutes. Watch closely — garlic can brown quickly and will turn bitter.
- 2
Pour the canned tomatoes and their juices into the pan. Using a potato masher or fork, crush the tomatoes into rough, uneven pieces directly in the pan.
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