Vegetarian Spaghetti with Marinara Sauce

Few dishes deliver the kind of deep, soul-satisfying comfort that a well-made marinara can, and this one earns every bit of that reputation. The secret is in the technique — gently blooming sliced garlic and red pepper flakes in olive oil before the tomatoes ever hit the pan builds a flavor base that tastes like it simmered all afternoon. San Marzano tomatoes bring a natural sweetness and low acidity that makes the sauce taste bright and balanced without much fuss, and crushing them by hand keeps the texture rustic and full of character. Finishing with torn fresh basil and a drizzle of good olive oil right before serving lifts the whole dish in a way that dried herbs simply can't. The step of tossing the drained pasta directly in the sauce — with a splash of starchy cooking water — is what separates a truly silky plate from a watery, clumped mess. Freshly grated Parmesan on top is optional, but honestly, it's the kind of optional you'll almost always say yes to. This is the kind of weeknight dinner that feels like a genuine occasion without asking much of you at all.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →