Brazil Nut Free Spaghetti with Marinara Sauce
Classic spaghetti marinara is one of those dishes that feels like a warm hug, and this version earns every bit of that reputation. The sauce starts with thinly sliced garlic coaxed slowly in olive oil until pale golden and fragrant — that low-and-slow step is what separates a truly great marinara from a forgettable one. San Marzano tomatoes, crushed by hand, bring a natural sweetness and body that simmers down into something deeply savory and rich over about 20 minutes. A pinch of sugar and a handful of torn fresh basil round everything out, while a finishing drizzle of good olive oil adds a silky, restaurant-worthy touch. Every single ingredient in this recipe is straightforwardly tree-nut-free, so there's no label-scanning or cross-contamination anxiety to navigate — just honest, pantry-staple cooking. Tossing the pasta directly in the sauce with a splash of starchy cooking water is the move that makes the whole thing come together, coating every strand so nothing slides off. Whether you finish it with Parmesan or keep it simple, this is the kind of weeknight dinner that earns a permanent spot in the rotation.
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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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