Pecan Free Spaghetti with Marinara Sauce

Classic Italian-American comfort doesn't get much more satisfying than a silky, slow-simmered tomato sauce clinging to perfectly al dente noodles. The foundation here is a handful of genuinely great ingredients — San Marzano tomatoes, good olive oil, fresh garlic, and torn basil — and the technique is what makes them shine. Garlic is coaxed slowly in olive oil with a pinch of red pepper flakes until pale golden and fragrant, building a savory base before the tomatoes ever hit the pan. Hand-crushing the whole peeled tomatoes keeps the texture rustic and uneven in the best way, and a long, steady simmer concentrates everything into a sauce that's rich without being heavy. Tossing the drained spaghetti directly in the skillet with a splash of starchy pasta water is the move that makes the sauce cling rather than pool at the bottom of the bowl. A finishing drizzle of olive oil and a handful of freshly grated Parmesan pull it all together. Every ingredient in this recipe is naturally free of tree nuts, so there's nothing to swap or second-guess — just straightforward, deeply satisfying pasta night.

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