Few dishes hit the way a bowl of spaghetti with a deeply flavored marinara does, and this version earns every bit of that craving. The sauce starts with thinly sliced garlic coaxed slowly in olive oil until pale golden and fragrant — that low-and-slow step builds a savory base that jarred sauce simply can't replicate. San Marzano tomatoes, crushed by hand for rustic, uneven texture, simmer down until thick and glossy, with torn fresh basil stirred in at the very end to keep it bright. Tossing the drained pasta directly in the sauce with a splash of starchy cooking water is the move that makes everything cling together beautifully. The whole ingredient list is naturally free of tree nuts — no swaps, no substitutions, just pantry staples doing exactly what they're supposed to do. A finishing drizzle of good olive oil and a shower of freshly grated Parmesan pull it all together into something that feels genuinely restaurant-worthy on a weeknight.
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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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