Caffeine Free Spaghetti with Marinara Sauce
A classic marinara is one of those recipes that proves you don't need a long ingredient list to get serious depth of flavor. Thinly sliced garlic bloomed slowly in good olive oil, hand-crushed San Marzano tomatoes, a pinch of red pepper flakes, and torn fresh basil — that's really all it takes to build a sauce that tastes like it simmered all afternoon. The technique here is what makes it special: cooking the garlic low and slow until it's pale golden and fragrant, then letting the tomatoes reduce until the oil rises to the surface and the sauce turns glossy and rich. For anyone keeping an eye on caffeine, this dish is a genuinely satisfying option because every single component is naturally free of it — no hidden stimulants, no chocolate, no tea-based ingredients to second-guess. It's pure, straightforward pantry cooking. Finishing the pasta directly in the sauce with a splash of starchy cooking water is the move that ties everything together, giving the noodles that silky, restaurant-style coating you usually only get when someone else is doing the cooking. A drizzle of good olive oil and a shower of freshly grated Parmesan at the end, and dinner is done.
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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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