Nutmeg Free Spaghetti with Marinara Sauce
A classic Italian red sauce is one of those recipes that never gets old, and this version is exactly the kind of weeknight staple worth having in your back pocket. San Marzano tomatoes, slowly simmered with golden garlic and a pinch of red pepper flakes, build a sauce that's bright, deeply savory, and just a little spicy in the best way. Crushing the tomatoes by hand keeps the texture rustic and uneven, which means the sauce clings to every strand of spaghetti rather than sliding right off. The whole thing comes together with pantry staples — olive oil, garlic, basil, and good pasta — so there's nothing unexpected hiding in the ingredient list. For anyone avoiding warm spices like nutmeg, this recipe is a natural fit; the flavor comes entirely from tomatoes, aromatics, and fresh herbs, with zero need for anything beyond what's listed. A finishing drizzle of olive oil and a handful of freshly grated Parmesan pull it all together into something that tastes far more impressive than the effort involved.
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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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