Nickel Allergy Friendly Spaghetti with Marinara Sauce

Total time40 min

Prep time10 min

Cook time30 min

Nickel Allergy Friendly Spaghetti with Marinara Sauce

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Ingredients

4 servings

For the pasta

12 oz spaghetti
Field Day Organic Spaghetti 16 oz
See all
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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.

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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