Carrageenan Free Spaghetti with Marinara Sauce

Carrageenan is a sneaky additive that shows up in canned goods, dairy products, and processed sauces far more often than most people realize, which makes a from-scratch marinara like this one genuinely worth having in your rotation. Every ingredient here is clean and straightforward — San Marzano tomatoes, garlic, olive oil, red pepper flakes, and fresh basil — with zero need for anything processed or stabilizer-laden. The technique of crushing the whole tomatoes by hand gives the sauce a rustic, uneven texture that no jarred version can replicate, and slow-simmering them in garlicky olive oil builds a depth of flavor that tastes like it took far more effort than it did. Finishing the pasta directly in the sauce and adding a splash of starchy cooking water is the move that makes everything silky and cohesive rather than soupy. A drizzle of good olive oil and a handful of freshly grated Parmesan at the end bring it all together into something that feels genuinely restaurant-worthy. This is the kind of weeknight dinner that earns a permanent spot in your meal plan.

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