Gelatin Free Spaghetti with Marinara Sauce
Few dishes are as deeply satisfying as a bowl of spaghetti coated in a slow-simmered tomato sauce, and this version delivers exactly that kind of comfort. The sauce starts with thinly sliced garlic and red pepper flakes bloomed in good olive oil, then gets built up with hand-crushed San Marzano tomatoes for a rustic, deeply flavored base. Cooking it low and slow for about 20 minutes lets the sauce thicken naturally and the oil rise to the surface — a sign it's ready and rich. Tossing the al dente pasta directly in the sauce with a splash of starchy cooking water is the move that makes everything cling together beautifully. Torn fresh basil and a finishing drizzle of olive oil bring brightness right at the end, keeping the flavors clean and vibrant. Every ingredient here is straightforwardly plant-based and pantry-friendly, with no hidden additives or animal-derived thickeners to worry about — just honest, classic cooking. Finish with freshly grated Parmesan if you like, or skip it and let the sauce speak entirely for itself.
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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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