Chestnut Free Spaghetti with Marinara Sauce

Few dishes hit the way a really good marinara does — silky, bright, and deeply savory in a way that feels both effortless and impressive. The foundation here is a slow-simmered sauce built from San Marzano tomatoes crushed by hand, fragrant garlic cooked low and slow in olive oil, and a pinch of red pepper flakes that adds just enough warmth without overwhelming the tomatoes. That extra step of tossing the drained pasta directly in the sauce with a splash of starchy cooking water is what separates a genuinely great bowl from a mediocre one — the noodles absorb the flavor and the sauce clings to every strand. Torn fresh basil and a finishing drizzle of olive oil at the end keep things bright and aromatic. For anyone navigating tree nut concerns, this recipe is naturally worry-free — every ingredient is straightforward, and there's nothing hidden in the pantry staples that would raise a flag. A shower of freshly grated Parmesan over the top is optional but honestly hard to skip. This is the kind of weeknight pasta that earns a permanent spot in your rotation.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →