Mustard Free Spaghetti with Marinara Sauce
Classic Italian comfort food doesn't get much simpler or more satisfying than a well-made marinara, and this one delivers every time. San Marzano tomatoes crushed by hand, golden garlic coaxed slowly in olive oil, a pinch of red pepper flakes for warmth — the sauce builds real depth from a short list of honest ingredients. Finishing with torn fresh basil and a drizzle of good olive oil lifts the whole dish in a way that feels almost effortlessly elegant. For anyone navigating a mustard sensitivity, this is the kind of recipe that's genuinely stress-free: every ingredient is straightforward, nothing is hidden in a spice blend or condiment, and there's no need to scrutinize a label. The technique of tossing the cooked spaghetti directly in the sauce with a splash of starchy pasta water is what makes the difference between a watery bowl and one where the sauce clings to every strand. Serve it with a shower of freshly grated Parmesan and you've got a weeknight dinner that feels like it came from a trattoria.
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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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