Breastfeeding Friendly Spaghetti with Marinara Sauce
Few meals hit the spot quite like a bowl of spaghetti coated in a rich, garlicky tomato sauce, and this one is genuinely worth making from scratch. San Marzano tomatoes are crushed by hand and simmered low and slow until the sauce thickens beautifully and the olive oil rises to the surface — that's the moment you know it's ready. A handful of torn fresh basil and a finishing drizzle of extra-virgin olive oil pull everything together with brightness and depth. When you're nursing and your body is working overtime, leaning on wholesome, minimally processed ingredients like these makes a real difference. There's nothing here that raises red flags — just garlic, good tomatoes, olive oil, and herbs doing exactly what they're supposed to do. The optional Parmesan on top adds a savory, satisfying finish that makes the whole bowl feel like a proper meal. It's the kind of comforting, nourishing dinner you'll want on repeat.
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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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