Rice Free Spaghetti with Marinara Sauce
There is something deeply satisfying about a marinara that comes together from just a handful of real, honest ingredients — and this one absolutely delivers. Sliced garlic blooms slowly in good olive oil with a pinch of red pepper flakes, then hand-crushed San Marzano tomatoes go in and simmer down into a rich, glossy sauce that clings to every strand of pasta. The technique of tossing the spaghetti directly in the sauce with a splash of starchy pasta water is what separates a truly great bowl from a mediocre one — it creates that silky, restaurant-style coating you want. Torn fresh basil and a finishing drizzle of olive oil at the end keep the flavors bright and alive rather than flat and heavy. Since the entire dish is built around wheat pasta, tomatoes, aromatics, and olive oil, there is absolutely nothing here that sneaks in rice or rice-derived fillers — which can be surprisingly common in jarred sauces and pre-seasoned products. Making the sauce from scratch means you stay in full control of every ingredient from start to finish. Top it with freshly grated Parmesan if you like, and dinner is done.
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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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