Peanut Free Spaghetti with Marinara Sauce
Classic Italian comfort food doesn't get much better than a silky, slow-simmered marinara clinging to perfectly al dente spaghetti. The sauce starts with thinly sliced garlic coaxed in olive oil until pale golden, then gets a hit of red pepper flakes before the crushed San Marzano tomatoes go in — that combination alone is enough to make the whole kitchen smell incredible. A touch of sugar balances the acidity, and about 20 minutes of gentle simmering transforms everything into a rich, glossy sauce that coats every strand of pasta beautifully. Finishing with torn fresh basil and a drizzle of good olive oil keeps the flavors bright and vibrant right up until the last bite. For anyone navigating nut allergies, this recipe is a genuinely stress-free choice — every ingredient is straightforward pantry staple territory with no hidden nut-based oils, sauces, or thickeners anywhere in sight. Store-bought jarred sauces can be a minefield of unexpected additives and shared-facility warnings, so building this one from scratch with whole peeled tomatoes and fresh garlic puts you fully in control. The reserved pasta water trick is a small but brilliant move that helps the sauce emulsify and grip the noodles rather than sliding off into a puddle at the bottom of the bowl. Pile on the freshly grated Parmesan if you like, or keep it dairy-free — either way, this is weeknight dinner at its most satisfying.
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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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