Eosinophilic Esophagitis Friendly Spaghetti with Marinara Sauce

A bowl of spaghetti in a rich, garlicky tomato sauce is one of those meals that feels like a hug, and this version delivers exactly that without a long list of complicated ingredients. For anyone managing eosinophilic esophagitis, pasta night can feel like a minefield — dairy, eggs, soy, and wheat all lurking in store-bought sauces and specialty noodles — but this recipe keeps things refreshingly straightforward. The sauce is built from olive oil, sliced garlic, red pepper flakes, and hand-crushed San Marzano tomatoes, simmered low and slow until thick and deeply flavored. No hidden triggers, no mystery additives, just real ingredients you can read at a glance. The Parmesan at the end is listed as optional, making it easy to leave off if dairy is a concern for your specific trigger profile. Tossing the pasta directly in the sauce with a splash of starchy cooking water is the move that makes everything silky and cohesive rather than soupy. It's a weeknight classic that finally feels safe to put on regular rotation.

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