Pistachio Free Classic Marinara Sauce

There is something deeply satisfying about a marinara that comes together with just a handful of pantry staples and still manages to taste like it simmered all afternoon. Garlicky, bright, and finished with torn fresh basil, this sauce hits every note you want from a classic Italian-American red. San Marzano tomatoes do the heavy lifting here — their natural sweetness and low acidity mean you barely need to coax anything out of them, just a gentle crush and a steady simmer. The technique of blooming sliced garlic and red pepper flakes in olive oil before the tomatoes go in is what separates a flat sauce from one that has real depth. Because every ingredient in this recipe is straightforward and whole, there is zero guesswork about what is actually in your bowl — no blended nut pastes, no mystery seasonings, just clean, honest cooking. Toss it with pasta, spoon it over roasted vegetables, or use it as a base for pizza and it will deliver every single time.

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