Molho Marinara de Tomate e Manjericão

Poured it straight over steaming spaghetti last night and honestly didn't need to add a thing—the basil comes through fresh, not overpowering, and the avocado oil keeps it light enough that I didn't feel sluggish after. Even my picky kid asked for seconds, which never happens with jarred sauce.

I was skeptical about avocado oil in a marinara, but it gives the sauce a silky mouthfeel without any heavy aftertaste. The tomatoes actually taste sun-ripened, and the basil comes through fresh rather than dried. Finished a whole bowl of spaghetti and didn't feel the usual slump afterward.