Honey Free Spaghetti with Marinara Sauce
Classic Italian-American comfort food doesn't get much simpler or more satisfying than a well-made marinara, and this version delivers big flavor with a short, clean ingredient list. San Marzano tomatoes are crushed by hand and simmered low and slow with garlic, red pepper flakes, and a pinch of sugar, building a sauce that's bright, a little spicy, and deeply savory. Finishing with torn fresh basil and a drizzle of good olive oil pulls everything together in a way that feels genuinely restaurant-worthy. Many jarred sauces and even some homemade recipes sneak in honey as a sweetener to balance acidity, but here a small amount of plain sugar does that job cleanly and transparently — no guesswork, no label-reading required. Every ingredient in this dish is exactly what it says it is, which makes it easy to cook with confidence. The technique of tossing the drained pasta directly in the sauce with a splash of starchy cooking water is what makes the sauce cling to every strand rather than pooling at the bottom of the bowl. Finish with a handful of freshly grated Parmesan if you like, or keep it dairy-free — either way, this is a bowl worth making on repeat.
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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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