Soy Free Spaghetti with Marinara Sauce
Few dishes hit the way a proper marinara does — glossy, fragrant, and deeply satisfying in a way that feels both humble and special. This version builds its flavor the right way, starting with thinly sliced garlic coaxed slowly in olive oil until pale golden and fragrant, then layered with crushed San Marzano tomatoes and a pinch of red pepper flakes for gentle heat. Soy sneaks into a surprising number of jarred sauces and store-bought pastas, so making this from scratch with straightforward pantry staples means you know exactly what's in the bowl. The technique of tossing the drained spaghetti directly in the sauce — with a splash of starchy pasta water to help everything bind — is what separates a truly silky plate from a watery one. Torn fresh basil and a finishing drizzle of good olive oil go in off the heat, keeping their brightness intact. A shower of freshly grated Parmesan over the top is optional but honestly hard to skip. It's the kind of weeknight dinner that tastes like you spent all afternoon on it.
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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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