MSG Free Spaghetti with Marinara Sauce
Few things are more satisfying than a bowl of spaghetti with a sauce that tastes like it simmered all day — and this one genuinely delivers. The magic starts with hand-crushed San Marzano tomatoes, which bring a natural sweetness and bright acidity that no shortcut can replicate. Garlic slowly coaxed in olive oil until pale golden, a pinch of red pepper flakes, a little sugar, and a generous handful of torn fresh basil are all it takes to build something deeply flavorful from scratch. Because every ingredient here is whole and unprocessed, there's no need to scrutinize labels for hidden additives or flavor enhancers — what you see is exactly what goes in the pot. The technique of 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 watery or flat. A finishing drizzle of good olive oil and freshly grated Parmesan pull it all together into something that feels genuinely restaurant-worthy. This is the kind of weeknight dinner that earns a permanent spot in your rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!