Oats Free Spaghetti with Marinara Sauce
A classic Italian-American staple, this spaghetti with marinara is the kind of deeply satisfying meal that earns a permanent spot in your weekly rotation. The sauce starts with thinly sliced garlic coaxed slowly in olive oil until pale golden and fragrant — that step alone builds a flavor foundation that tastes like it simmered all day. Crushed San Marzano tomatoes go in next, and after about 20 minutes of steady simmering, you get a rich, glossy sauce that clings beautifully to every strand of pasta. Torn fresh basil and a finishing drizzle of extra-virgin olive oil pull the whole thing together with brightness and depth. Every single ingredient here is naturally free of oats and oat derivatives, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. A splash of reserved pasta water is the secret to getting that silky, restaurant-style coating on the noodles, and it works every single time. Finish with freshly grated Parmesan if you like, and dinner is done.
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!