Seed Oil Free Spaghetti with Marinara Sauce
A classic Italian-American staple done right, this marinara is built entirely on extra-virgin olive oil — no canola, no vegetable oil, no mystery blends hiding in the bottle. That single swap matters more than it might seem, since so many jarred sauces and restaurant versions quietly rely on refined seed oils as their fat base. Here, the olive oil does double duty: it gently blooms the sliced garlic and red pepper flakes at the start, then gets drizzled on again at the finish for a silky, aromatic coating that ties everything together. San Marzano tomatoes, crushed by hand, give the sauce a bright, slightly sweet depth that no blender or food processor can quite replicate. A pinch of sugar and a handful of torn fresh basil round out the flavor without any processed shortcuts. Tossing the spaghetti directly in the sauce with a splash of starchy pasta water is the move that makes it feel restaurant-worthy — glossy, cohesive, and nothing like a watery pour-over. It's the kind of weeknight dinner that proves clean, simple ingredients are all you ever really needed.
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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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