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The Bear Spaghetti Recipe

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4.5 from 81 reviews

The Bear Spaghetti is a simple yet flavorful Italian-inspired pasta dish featuring a rich tomato sauce infused with garlic, basil, and red pepper flakes. This recipe emphasizes slow-simmered San Marzano tomatoes combined with caramelized onion and a fragrant basil oil, creating a smooth and aromatic sauce that perfectly coats al dente spaghetti. Finished with a touch of butter and optionally garnished with Parmesan cheese, it makes for a cozy, satisfying meal ideal for a quick weeknight dinner or casual gathering.

Ingredients

Units Scale

Spaghetti

  • 220g spaghetti

Sauce and Infusion

  • 80ml olive oil
  • 1 (400g) can chopped San Marzano tomatoes or high-quality Italian tomatoes
  • 1/2 large yellow onion
  • 1/2 packet fresh basil leaves (or 12g basil leaves)
  • 1/2 tsp red pepper flakes
  • 3 cloves garlic
  • 60g butter
  • Salt, to taste

Garnish (optional)

  • Parmesan cheese, to garnish

Instructions

  1. Prepare the basil-infused oil: In a small saucepan, combine olive oil with peeled, smashed garlic cloves, red pepper flakes, and fresh basil leaves. Heat over medium-low heat until the mixture begins to simmer. Let it infuse for 1-2 minutes off heat to impart the flavors without burning.
  2. Cook the spaghetti: Boil the spaghetti according to package directions until al dente. Before draining, reserve half a cup of the pasta cooking water for adjusting the sauce consistency later.
  3. Caramelize the onion: Slice the onion in half through the root and peel off the skin. In a large pot, heat the butter alongside a splash of olive oil over medium-low heat. Place the onion halves cut-side down in the pot and cook for about 8 minutes until they turn golden brown and fragrant, imparting a rich sweetness to the base of the sauce.
  4. Prepare the tomato sauce: Add the canned chopped tomatoes to the pot with the onion, breaking them up gently with a wooden spoon. Bring the sauce to a gentle boil, season with salt, cover, and simmer on low heat for 8 minutes to marry the flavors.
  5. Combine basil oil and adjust sauce: Stir the infused basil oil into the tomato sauce. Add salt to taste, then pour in the reserved pasta water. Let the sauce simmer uncovered for another 5 minutes to slightly thicken and blend flavors. Remove the onion halves, then use an immersion blender to purée the sauce until smooth and creamy.
  6. Toss pasta in sauce and serve: Mix the cooked spaghetti thoroughly in the finished sauce until evenly coated. Serve immediately, garnished with freshly grated Parmesan cheese and extra basil leaves if desired.

Notes

  • Reserve pasta water to adjust sauce thickness and help it cling to the spaghetti.
  • Simmering the basil-infused oil gently prevents burning the garlic and releasing bitterness.
  • Using an immersion blender creates a velvety texture for the sauce, but you can also leave it chunkier if preferred.
  • San Marzano tomatoes are recommended for their natural sweetness and low acidity, enhancing the sauce’s flavor.
  • Adding butter to the sauce enriches the mouthfeel and balances acidity from the tomatoes.
  • Optionally garnish with Parmesan or vegan cheese substitutes to keep it vegetarian or compatible with certain dietary requirements.

Find it online: https://queenrecipe.com/the-bear-spaghetti-recipe/