Yeast Free Spaghetti with Marinara Sauce
A big bowl of spaghetti in a silky, from-scratch tomato sauce is one of those meals that feels both effortless and impressive at the same time. The sauce starts with thinly sliced garlic coaxed in olive oil until pale golden, then crushed San Marzano tomatoes are added and left to simmer low and slow until thick, glossy, and deeply flavored. Torn fresh basil and a finishing drizzle of good olive oil pull everything together right at the end. The beauty of this recipe is that every single ingredient is naturally free of yeast — no store-bought sauces with hidden fermented additives, no vinegar-based shortcuts, no questionable seasoning blends. Pasta dishes can be surprisingly tricky to navigate when you're avoiding yeast, since many jarred marinara sauces sneak in ingredients that don't belong on your list. Here, you're working entirely from whole, clean pantry staples, so you stay in full control without sacrificing any of the flavor. Finish it with a shower of freshly grated Parmesan if you like, and dinner is genuinely done.
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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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