BHA & BHT Free Spaghetti with Marinara Sauce

Few dishes hit the way a bowl of spaghetti in a slow-simmered tomato sauce does, and this one earns every bit of that satisfaction. The magic starts with San Marzano tomatoes crushed by hand, which gives the sauce a rustic, uneven texture that clings to the noodles far better than anything blended smooth. Garlic is coaxed low and slow in good olive oil until it turns pale golden and fragrant — that step alone builds a depth of flavor that makes the whole pot taste like it's been going for hours. A pinch of red pepper flakes, a little sugar to balance the acidity, and a generous handful of torn fresh basil at the end round everything out beautifully. What makes this recipe a natural fit for avoiding synthetic preservatives like BHA and BHT is the ingredient list itself — every component is whole, fresh, or minimally processed, with no packaged shortcuts that tend to sneak those additives in. Jarred sauces and shelf-stable pasta products are common culprits, so building the sauce from scratch with olive oil, canned whole tomatoes, and real aromatics keeps things clean without any extra effort. Finishing with a drizzle of extra-virgin olive oil and freshly grated Parmesan brings a richness that makes this feel genuinely restaurant-worthy. It's the kind of weeknight dinner that never needs an excuse.

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