Vegan Spaghetti Marinara
This is the kind of weeknight pasta that proves you don't need butter, cream, or cheese to make something deeply satisfying. The sauce starts with thinly sliced garlic and red pepper flakes bloomed in olive oil, then gets a splash of dry red wine before the crushed whole peeled tomatoes go in — that layering of flavor is what sets it apart from a basic jar sauce. A low, slow simmer of 20 to 25 minutes lets everything reduce and concentrate until the oil rises to the surface, which is the classic sign that the sauce is ready. Torn fresh basil stirred in at the end keeps things bright, and a splash of starchy pasta water helps the sauce cling to every strand of spaghetti. The whole thing comes together in one skillet alongside your pasta pot, making cleanup genuinely painless. Serves 4, so it's just as good for a quiet dinner as it is for feeding a small crowd.
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Learn more →Ingredients
4 servings
- 12 oz dry spaghetti
- 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
- 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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