Artificial Food Coloring Free Spaghetti with Marinara Sauce
Marinara is one of those sauces that sounds simple but can go sideways fast when you reach for a jarred version loaded with mystery additives and synthetic dyes. This from-scratch approach keeps everything clean and real — San Marzano tomatoes, fresh garlic, olive oil, basil, and a pinch of red pepper flakes are all you need to build something genuinely spectacular. The garlic is coaxed low and slow in olive oil until it turns pale golden and fragrant, which gives the sauce a depth that no shortcut can replicate. Crushing the whole tomatoes by hand keeps the texture rustic and uneven in the best possible way, and a long simmer lets everything meld into a rich, glossy sauce that clings beautifully to al dente spaghetti. A splash of reserved pasta water is the quiet trick that ties it all together, helping the sauce coat every strand without turning watery. Torn fresh basil and a finishing drizzle of olive oil at the end keep the brightness alive. Whether you top it with a snowfall of Parmesan or keep it dairy-free, this is the kind of bowl that makes you wonder why you ever opened a jar in the first place.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!