Cashew Free Spaghetti with Marinara Sauce

Few dishes hit the way a proper marinara does — glossy, fragrant, and deeply satisfying in that way only a slow-simmered tomato sauce can be. This version builds its flavor from the ground up, starting with garlic coaxed in olive oil until pale golden and just fragrant, then layered with hand-crushed San Marzano tomatoes and a pinch of red pepper flakes for gentle heat. The result is a sauce that's bright, a little silky, and complex without being fussy. For anyone navigating tree nut allergies, this kind of recipe is a genuine relief — every ingredient here is straightforward, with no hidden nut-based additions to second-guess. Tossing the pasta directly in the sauce with a splash of starchy cooking water is the move that makes everything cling together beautifully rather than sitting in a watery pool. Torn fresh basil and a finishing drizzle of good olive oil pull it all together at the end. It's the kind of weeknight dinner that feels like more effort than it actually was.

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