Citric Acid Free Spaghetti with Marinara Sauce
Marinara is one of those sauces that sounds simple but can quietly sneak in additives, preservatives, or acidic flavor enhancers that make it off-limits for anyone avoiding citric acid. This version keeps everything clean and straightforward — just olive oil, garlic, San Marzano tomatoes, fresh basil, and a pinch of sugar to balance the natural acidity of the tomatoes. No jarred shortcuts, no mystery ingredients, just a sauce you build from scratch in a single skillet. The garlic is coaxed slowly in olive oil until pale golden and fragrant, which gives the whole dish a depth that feels far more complex than the ingredient list suggests. Crushing the canned tomatoes by hand keeps the texture rustic and uneven in the best way, and a long simmer lets everything meld into something rich and glossy. Tossing the al dente spaghetti directly in the sauce with a splash of starchy pasta water is the move that makes it restaurant-worthy — the noodles absorb the flavor and the sauce clings to every strand. Finish with torn fresh basil and a drizzle of good olive oil, and you have a bowl of pasta that proves comfort food doesn't need a single unnecessary additive.
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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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