A deeply satisfying bowl of pasta doesn't need to be complicated, and this marinara proves it. San Marzano tomatoes, slowly simmered with golden garlic and a pinch of red pepper flakes, build a sauce that's rich, bright, and just a little spicy — the kind that makes you want to mop the bowl clean. Finishing with torn fresh basil and a drizzle of good olive oil takes it from weeknight staple to something that genuinely feels special. For anyone avoiding rye, this dish is naturally a safe bet — every ingredient here is straightforward, with no grains beyond the wheat spaghetti and no hidden fillers or flavorings to second-guess. The technique of tossing the cooked pasta directly in the sauce with a splash of starchy pasta water is what makes everything cling together so beautifully. Freshly grated Parmesan on top is optional, but highly recommended for that salty, nutty finish.
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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.
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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