Macadamia Free Spaghetti with Marinara Sauce

Classic Italian-American comfort food doesn't get much more satisfying than a silky, slow-simmered tomato sauce clinging to perfectly al dente spaghetti. The sauce here is built on a short, honest list of ingredients — good olive oil, thinly sliced garlic, red pepper flakes, and San Marzano tomatoes crushed by hand — so every element earns its place. Cooking the garlic low and slow in olive oil before the tomatoes go in is the kind of small step that makes a huge difference, coaxing out a deep, mellow sweetness without any bitterness. Finishing with torn fresh basil and a drizzle of extra-virgin olive oil lifts the whole dish at the very end. For anyone navigating tree-nut sensitivities, this recipe is naturally free of the concern — no specialty swaps needed, just pantry staples doing exactly what they're supposed to do. The trick of tossing the drained pasta directly in the sauce with a splash of starchy cooking water is what gives you that restaurant-style coating rather than a watery pool at the bottom of the bowl. Serve it with a shower of freshly grated Parmesan and you've got a weeknight dinner that feels genuinely special.

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