Mushroom Free Spaghetti with Marinara Sauce
A classic marinara is one of those sauces that proves simplicity wins every time. Fragrant garlic sliced thin and bloomed slowly in good olive oil, a can of San Marzano tomatoes crushed by hand, a pinch of red pepper flakes for gentle heat — it all comes together into something deeply savory and satisfying. The whole dish is naturally free of fungi in any form, so there's no need to scan labels or swap out ingredients to make it work for you. Finishing the pasta right in the sauce and adding a splash of starchy cooking water is the move that makes everything silky and cohesive rather than watery or flat. Torn fresh basil and a drizzle of olive oil at the end keep the flavors bright and alive. A shower of freshly grated Parmesan on top is optional but honestly hard to skip. This is weeknight comfort food at its most honest and most delicious.
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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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