Legume Free Spaghetti with Marinara Sauce
A classic marinara is one of those recipes that proves you don't need a long ingredient list to get serious depth of flavor. Thinly sliced garlic bloomed slowly in good olive oil, a hit of red pepper flakes, and hand-crushed San Marzano tomatoes — that's really all it takes to build a sauce worth mopping up with every last strand of pasta. Crushing the tomatoes by hand keeps the texture rustic and uneven, which means the sauce clings beautifully rather than sliding right off the noodles. Finishing with torn fresh basil and a drizzle of extra-virgin olive oil lifts the whole thing at the end without any extra effort. For anyone navigating a legume-free lifestyle, this dish is a natural fit — every ingredient here is straightforwardly free of beans, lentils, peas, or soy, with no hidden legume derivatives lurking in a jarred sauce or seasoning blend. Tossing the spaghetti directly in the skillet with a splash of starchy pasta water is the move that ties it all together, giving you that glossy, restaurant-style coating at home. It's the kind of weeknight dinner that feels effortless but tastes like you actually tried.
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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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