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Bear Spaghetti

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A delightful Italian dish that elevates basic spaghetti with a rich, flavorful sauce made from fresh ingredients.

Ingredients

Scale
  • 220g spaghetti
  • 80ml olive oil
  • 1 (400g) can chopped San Marzano tomatoes
  • 1/2 large yellow onion
  • 1/2 packet fresh basil leaves (about 12g)
  • 1/2 tsp red pepper flakes
  • 3 cloves garlic
  • 60g butter
  • Salt, to taste
  • Parmesan cheese, to garnish (optional)

Instructions

  1. Infuse the oil: Place 80ml of olive oil into a small saucepan over medium-low heat. Smash and peel the 3 cloves of garlic and add them to the oil. Sprinkle in the 1/2 teaspoon red pepper flakes and 1/2 packet of fresh basil leaves. Let it simmer for 1-2 minutes until the basil wilts, then remove from heat.
  2. Cook the spaghetti: Bring a large pot of salted water to a boil. Add the 220g of spaghetti and cook according to packet instructions until al dente. Reserve 1/2 cup pasta water before draining.
  3. Prepare the onion and sauce: Slice 1/2 of the onion in half through the root, keeping the root intact. In a large pot, melt 60g of butter with a splash of olive oil. Sauté the onion cut-side down for about 8 minutes until golden brown.
  4. Add the tomatoes: Pour in the canned San Marzano tomatoes and season with salt to taste. Bring to a boil, then lower the heat and simmer covered for about 8 minutes.
  5. Combine the sauces: Remove the onion halves from the pot and pour in the basil-infused oil. Stir to combine, adjusting seasoning if needed and adding reserved pasta water if the sauce is too thick. Simmer uncovered for another 5 minutes.
  6. Blend and combine: Use an immersion blender in the pot to achieve a smoother sauce consistency.
  7. Combine pasta and sauce: Add the cooked spaghetti to the sauce and toss until evenly coated. Add more reserved pasta water if desired.
  8. Serve it up: Serve immediately, garnishing with freshly grated Parmesan cheese and basil leaves if desired.

Notes

Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months. Allow to cool completely before storing.

Nutrition

Keywords: spaghetti, Italian dish, comfort food, vegetarian recipe, homemade sauce

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