Almond Free Spaghetti with Marinara Sauce
Few dishes hit the way a proper marinara does — glossy, fragrant, and deeply satisfying in a way that feels both humble and special. This version builds its flavor the right way, starting with thinly sliced garlic coaxed slowly in olive oil until pale golden, then layered with red pepper flakes and hand-crushed San Marzano tomatoes for a sauce that's bright, a little spicy, and absolutely silky. Finishing with torn fresh basil and a drizzle of good olive oil takes it from weeknight staple to something you'd genuinely be proud to serve. For anyone navigating tree nut concerns, this recipe is naturally in the clear — every ingredient is straightforward, with no nut-based thickeners, pestos, or garnishes anywhere in sight. The technique of tossing the drained pasta directly in the sauce with a splash of starchy cooking water is the move that makes everything cling together beautifully instead of sliding off. A shower of freshly grated Parmesan on top is optional but highly encouraged. This is the kind of bowl that reminds you why classic recipes become classics in the first place.
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz spaghetti
- 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
- 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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