Walnut Free Spaghetti with Marinara Sauce

Classic Italian-American comfort doesn't get much more satisfying than a bowl of spaghetti coated in a slow-simmered tomato sauce, and this version is the real deal. The foundation is a handful of pantry staples — San Marzano tomatoes, garlic, red pepper flakes, and good olive oil — so every ingredient earns its place. Garlic is coaxed low and slow until pale golden and fragrant, then the crushed tomatoes go in and bubble away until the sauce thickens and the oil rises to the surface, which is exactly the texture you want clinging to al dente noodles. A splash of reserved pasta water at the end is the little trick that makes the sauce silky and cohesive rather than watery or stiff. Torn fresh basil and a finishing drizzle of olive oil pull everything together right before serving, with optional Parmesan for anyone who wants that extra savory hit. Because the ingredient list is completely straightforward — no pestos, no nut-based garnishes, no hidden additions — you never have to second-guess what's in the bowl. It's the kind of recipe you'll come back to on a weeknight when you want something genuinely delicious without any fuss.

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