Nickel Allergy Friendly Vegan Spaghetti Marinara

Total time40 min

Prep time10 min

Cook time30 min

Nickel Allergy Friendly Vegan Spaghetti Marinara

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Ingredients

4 servings

12 oz dry spaghetti
Field Day Organic Spaghetti 16 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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp sugar
¼ tsp black pepper
½ cup fresh basil leaves, torn
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.

For serving

vegan parmesan, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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