Low Sugar Vegan Spaghetti Marinara

Total time40 min

Prep time10 min

Cook time30 min

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Ingredients

4 servings

12 oz dry spaghetti
Kroger Spaghetti, 12 oz
RUMMO Gluten Free Spaghetti, 12 oz Wild Harvest Spaghetti, Corn & Rice Blend, Gluten Free 12 Oz De Cecco Organic Spaghetti - 12 Oz Wild Harvest Spaghetti, Organic, Whole Wheat 12 Oz
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1 tsp salt, plus more for pasta water

For the sauce

3 tbsp olive oil
4 cloves garlic, thinly sliced
½ tsp red pepper flakes
¼ cup dry red wine
1 can (28 oz) whole peeled tomatoes
1 tsp dried oregano
½ tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ tsp black pepper
½ cup fresh basil leaves, torn

For serving

vegan parmesan, for serving (optional)

Instructions

1
Bring a large pot of water to a boil over high heat. Salt generously — the water should taste pleasantly salty.
2
Heat the olive oil in a large skillet or saucepan over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 2 minutes. Watch closely, as the garlic can brown quickly.

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