Classic Italian-American comfort food doesn't get much more satisfying than a silky tomato sauce clinging to perfectly cooked spaghetti, and this version absolutely delivers. The ingredient list is refreshingly straightforward — San Marzano tomatoes, garlic, olive oil, red pepper flakes, and fresh basil — so there's nothing hidden to second-guess. For anyone navigating coconut-free eating, this kind of recipe is a genuine relief, since the sauce relies entirely on olive oil rather than any coconut-derived fat or milk, and every component is exactly what it says it is. The technique of crushing the tomatoes by hand and letting the sauce simmer low and slow is what gives it that deep, rounded flavor you'd expect from a trattoria. Tossing the pasta directly in the sauce with a splash of starchy cooking water is the move that makes everything come together — glossy, cohesive, and restaurant-worthy. A finishing drizzle of good olive oil and a handful of torn basil bring it all home. This is the kind of weeknight dinner that feels like a treat every single time.
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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.
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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