Low Sugar Spaghetti with Marinara Sauce

Total time40 min

Prep time10 min

Cook time30 min

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Ingredients

4 servings

For the pasta

12 oz spaghetti
Kroger Spaghetti, 12 oz
RUMMO Gluten Free Spaghetti, 12 oz Wild Harvest Spaghetti, Corn & Rice Blend, Gluten Free 12 Oz De Cecco Organic Spaghetti - 12 Oz Wild Harvest Spaghetti, Organic, Whole Wheat 12 Oz
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1 tbsp kosher salt

For the sauce

3 tbsp extra-virgin olive oil
5 cloves garlic, thinly sliced
½ tsp red pepper flakes
1 can (28 oz) whole peeled san marzano tomatoes
½ tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
salt and pepper, to taste
¼ cup fresh basil leaves, torn

For serving

1–2 tbsp extra-virgin olive oil, for finishing
parmesan cheese, freshly grated (optional)

Instructions

1
Bring a large pot of water to a boil over high heat. Add the kosher salt, then the spaghetti, and cook, stirring occasionally, until al dente — tender with a slight resistance at the center, about 1–2 minutes less than the package directions. Reserve 1/2 cup of the pasta cooking water before draining. Drain the spaghetti through a colander and set aside.
2
While the pasta water heats, pour the canned tomatoes into a large bowl and crush them by hand, breaking them into rough, uneven pieces. Set aside.

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