Name: The Bear” Spaghetti Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 220g spaghetti; 80ml olive oil; 3 cloves garlic, smashed and peeled; 1/2 tsp red pepper flakes; 1/2 packet fresh basil leaves or 12g fresh basil leaves; 1 400g can chopped San Marzano tomatoes or high quality chopped Italian tomatoes; 1/2 large yellow onion; 60g butter; Salt, to taste; Parmesan cheese, grated (optional); Fresh basil leaves for garnish (optional)

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Introduction

“The Bear” Spaghetti is a rich and flavorful pasta dish featuring a vibrant tomato sauce infused with fresh basil, garlic, and a touch of heat from red pepper flakes. This recipe transforms simple ingredients into a comforting, restaurant-quality meal that’s easy to prepare at home.

A white round plate filled with spaghetti covered in red tomato sauce with visible meat pieces, topped with a layer of finely grated white cheese and sprinkled with black pepper. A silver fork with a wooden handle is placed on the left side of the plate, with a woman's hand gently holding the fork. The background shows a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

220g spaghetti
80ml olive oil
1 400g can chopped San Marzano tomatoes or high quality chopped 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
Parmesan cheese, to garnish (optional)

Instructions

Step 1: Place the olive oil into a small saucepan. Smash and peel the garlic cloves, then add them to the oil along with the red pepper flakes and basil leaves. Heat over medium-low until it begins to boil, then simmer for 1-2 minutes until the basil wilts. Remove from heat and let infuse.
Step 2: Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Step 3: Slice the onion in half through the root and peel the skin. In a large, heavy-bottomed pot, melt the butter with a bit of oil over medium-low heat. Place the onion half cut-side down and cook for about 8 minutes until golden-brown and the butter has browned.
Step 4: Add the canned tomatoes to the pot and gently break them up with a wooden spoon if they are not already crushed. Bring to a boil, then reduce heat to low. Season with salt, cover tightly, and simmer for 8 minutes.
Step 5: Stir the infused basil oil into the tomato sauce. Adjust salt to taste, add the reserved pasta water, and simmer uncovered for 5 more minutes. Remove the onion halves and blend the sauce directly in the pot using an immersion blender until smooth.
Step 6: Toss the cooked spaghetti in the sauce until well coated. Serve with grated Parmesan cheese and fresh basil leaves if desired.

Tips & Variations

Use high-quality canned San Marzano tomatoes for the best flavor.
If you don’t have an immersion blender, carefully transfer the sauce to a regular blender in batches to blend.
Add a splash of red wine to the tomato sauce during simmering for deeper flavor.
For added richness, stir in a drizzle of cream or extra butter at the end.

Storage

Store any leftover spaghetti and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or pasta water to loosen the sauce if needed. This dish is best enjoyed fresh but reheats well for next-day meals.

How to Serve

A plate of spaghetti with red tomato sauce is shown from above on a white marbled surface. The spaghetti is twisted into loose nests, giving a clear view of the thick sauce soaked into the pasta. There is a generous sprinkle of grated cheese on top, melting slightly into the spaghetti, with specks of black pepper scattered over it. A fork with a wooden handle is resting on the edge of the white plate, appearing as if ready to lift some pasta. The light is soft and natural, highlighting the rich colors and textures of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried basil instead of fresh?

While fresh basil provides the best flavor and aroma, you can substitute with 1 to 2 teaspoons of dried basil. Add it earlier in the cooking process to allow the flavors to develop.

Is it necessary to reserve pasta water?

Yes, reserving pasta water is important as its starch content helps to loosen the sauce and allows it to coat the spaghetti smoothly, enhancing texture and flavor.