Pescatarian Spaghetti with Marinara Sauce
Few dishes hit the way a deeply flavored marinara over perfectly cooked spaghetti does — it's the kind of meal that feels both effortless and impressive at the same time. The sauce starts with thinly sliced garlic coaxed slowly in olive oil until pale golden and fragrant, which builds a savory, aromatic base before the San Marzano tomatoes even hit the pan. Crushing the tomatoes by hand keeps the texture rustic and uneven, giving the finished sauce real character rather than that flat, uniform consistency you get from a jar. A long, gentle simmer lets everything concentrate and deepen, and finishing the pasta directly in the sauce — with a splash of starchy cooking water — means every strand gets properly coated rather than just sauced on top. Torn fresh basil and a drizzle of good olive oil at the end keep things bright and alive. This is the kind of plant-forward, seafood-friendly cooking that proves you don't need meat on the plate to feel completely satisfied. Whether you're cooking for a weeknight crowd or just yourself, it's a reliable, craveable bowl that never gets old.
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)
Can be omittedparmesan cheese
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!