Citrus Free Spaghetti with Marinara Sauce
Marinara is one of those sauces that sounds simple but can go sideways fast — and yet this version absolutely nails it with nothing more than pantry staples and a little patience. The base starts with thinly sliced garlic coaxed slowly in olive oil until pale golden and fragrant, then San Marzano tomatoes crushed by hand go in for a long, steady simmer that builds deep, rich flavor. A pinch of sugar balances the tomatoes, torn fresh basil goes in at the very end to keep it bright, and a finishing drizzle of good olive oil pulls everything together beautifully. For anyone avoiding citrus, this recipe is a genuine relief — there's no lemon juice squeezed in at the finish, no orange zest hiding in the sauce, just clean, honest tomato flavor from start to bowl. The technique of tossing the pasta directly in the sauce with a splash of starchy cooking water is the move that makes the whole thing feel restaurant-worthy rather than just weeknight-adequate. Optional Parmesan on top adds a salty, nutty edge, but the sauce is honestly so good it can stand on its own.
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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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