Celery 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. The sauce starts with thinly sliced garlic coaxed in olive oil until pale golden and fragrant, then San Marzano tomatoes crushed by hand and simmered down until thick, glossy, and rich. A pinch of red pepper flakes adds just enough warmth, and torn fresh basil stirred in at the end keeps everything bright and aromatic. The whole thing comes together in one skillet, and tossing the pasta directly in the sauce with a splash of starchy cooking water is the move that makes it cling to every strand. For anyone navigating a celery-free lifestyle, this recipe is a genuine win — the ingredient list is clean and straightforward, with no mirepoix, no soffritto, and no hidden aromatics that typically sneak celery into tomato-based sauces. Finish with a drizzle of good olive oil and a shower of freshly grated Parmesan, and you've got a bowl that feels like a proper Italian Sunday dinner on any night of the week.
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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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