Chestnut Free Classic Marinara Sauce

There is something deeply satisfying about a marinara sauce made entirely from scratch, and this one delivers that rich, slow-cooked flavor without a long list of complicated ingredients. Thinly sliced garlic blooms in olive oil alongside a pinch of red pepper flakes, building a fragrant, gently spicy base before the San Marzano tomatoes ever hit the pan. Crushing the whole peeled tomatoes by hand gives the finished sauce a rustic, uneven texture that clings beautifully to pasta rather than sliding right off. A short simmer of around twenty minutes is all it takes for the sauce to thicken into something that coats a spoon with real body and depth. Torn fresh basil stirred in at the very end keeps that bright, herbal note alive without cooking it into oblivion. Because every ingredient here is straightforward and plant-based, there is no need to scrutinize labels or worry about hidden additives sneaking in through processed components. This is the kind of sauce you will want to keep on rotation — equally at home over spaghetti, spooned onto pizza dough, or used as a dipping sauce for crusty bread.

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