This spaghetti marinara keeps things simple and satisfying: garlic and red pepper flakes bloom in olive oil until fragrant, a splash of red wine deepens the pan, and hand-crushed whole peeled tomatoes simmer down into a rich, glossy sauce. Torn fresh basil goes in right at the end for a bright, herby lift, and the sauce clings beautifully to al dente spaghetti thanks to a splash of reserved pasta water. It's the kind of weeknight staple that tastes like it took longer than it did, with deep, slow-cooked flavor from just a handful of pantry ingredients. A shower of parmesan on top finishes each bowl perfectly. Straightforward, comforting, and an easy win for a vegetarian dinner rotation.
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Bring a large pot of water to a boil over high heat. Salt generously — the water should taste pleasantly salty.
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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