Description
Savor the rich and aromatic flavors of The Bear Spaghetti, a classic Italian-inspired dish combining al dente spaghetti with a velvety San Marzano tomato sauce infused with fresh basil, garlic, and a hint of red pepper flakes. This recipe masterfully blends caramelized onion and butter to create a luxurious, comforting sauce in just 30 minutes, perfect for a quick yet indulgent meal.
Ingredients
Scale
Pasta
- 220 g spaghetti (Choose the finest quality for the best texture and taste.)
Infused Oil
- 80 ml extra virgin olive oil (Opt for extra virgin for a richer flavor.)
- 3 cloves garlic (Fresh garlic is essential for that classic Italian flavor.)
- 1/2 tsp red pepper flakes (Use more for added heat, if desired.)
- 1/2 packet fresh basil leaves (Fresh basil elevates the dish with aromatic notes.)
Tomato Sauce
- 1 400g can chopped San Marzano tomatoes (These tomatoes provide incredible sweetness and depth.)
- 1/2 large yellow onion (Adds a subtle sweetness when caramelized.)
- 60 g butter (Adds richness and a velvety texture to the sauce.)
- Salt, to taste (A crucial addition to enhance all the flavors.)
To Serve
- Freshly grated Parmesan cheese (Sprinkle generously for an added umami kick; optional)
- Additional fresh basil leaves for garnish
Instructions
- Infuse the Oil: Pour 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 fresh basil leaves. Heat over medium-low until it just begins to boil, then simmer gently for 1-2 minutes until the basil wilts. Remove from heat to let it fully infuse.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the spaghetti.
- Sauté the Onion: Slice the half onion in half again if desired, and peel the skin. In a large pot, melt the butter with a small drizzle of olive oil over medium-low heat. Place the onion half cut-side down in the pot and cook for about 8 minutes until it becomes golden-brown and fragrant, gently caramelizing the natural sugars.
- Add the Tomatoes: Gently add the canned chopped San Marzano tomatoes to the pot with the onion. Break up the tomatoes with a spoon, bring the mixture to a boil, season with salt to taste, cover the pot, and let it simmer over low heat for 8 minutes to develop the sauce flavors.
- Combine the Flavors: Stir the infused basil and garlic oil into the tomato sauce. Adjust the salt if needed and pour in the reserved pasta water for added silkiness. Let the sauce simmer uncovered for another 5 minutes to thicken slightly. Remove the onion halves and use an immersion blender to blend the sauce until smooth, creating a velvety texture.
- Toss the Pasta: Add the drained spaghetti directly into the sauce pot and toss thoroughly until every strand is luxuriously coated in the rich sauce. Serve immediately.
- Garnish and Serve: Plate the pasta and garnish with freshly grated Parmesan cheese and a sprinkle of fresh basil leaves for an aromatic and savory finish. Optionally, add a pinch more of red pepper flakes for an extra spicy kick.
Notes
- Reserve some pasta water to adjust sauce consistency and help it cling to the pasta.
- Use high-quality San Marzano tomatoes for an authentic, naturally sweet tomato flavor.
- For a spicier dish, increase the amount of red pepper flakes to your taste preference.
- If you prefer a chunkier sauce, pulse blend briefly or skip blending entirely.
- To keep the sauce fresh, prepare just before serving as it is best enjoyed immediately.
