Bear Spaghetti with Tomatoes

This Bear Spaghetti recipe delivers a rich and flavorful tomato sauce that feels luxurious yet simple enough for a weeknight meal. The combination of browned butter and infused basil oil creates a depth that turns ordinary spaghetti into something special. It’s a recipe I stumbled upon when craving comfort food, and ever since, it has become a staple whenever I want a no-fuss yet impressive pasta dish.

I first tried this recipe on a lazy Sunday and loved how the onion browned in butter added a nutty richness. It’s now a go-to when I want a comforting meal without much effort.

Ingredients

• Spaghetti: 220 grams pick a good quality dried pasta for firm texture
• Olive oil: 80 milliliters serves as a fragrant base for infusing garlic and basil flavor
• Chopped San Marzano tomatoes: 400 grams can these tomatoes are naturally sweet and less acidic, ideal for rich sauces
• Yellow onion: half browning this softly builds the buttery foundation for the sauce
• Fresh basil leaves: 12 grams or half a packet fresh basil is key for vibrant aroma and taste
• Red pepper flakes: half a teaspoon adds a subtle heat to balance the sweetness of the tomatoes
• Garlic cloves: 3 crushed to release bold garlic flavor that infuses the oil
• Butter: 60 grams browns to add a nutty, creamy element
• Salt: to bring all the flavors together
• Parmesan cheese for garnish (optional): adds a salty, nutty finish if you like

Step-by-Step Instructions

Sauté the Aromatics:

Smash and peel the garlic cloves, and add them with olive oil, red pepper flakes, and fresh basil to a small saucepan. Heat over medium-low until the oil just barely simmers and the basil wilts, about 1 to 2 minutes. Remove from heat and leave to infuse, allowing the flavors to deepen.

Cook the Pasta:

Bring a large pot of salted water to a boil and cook the spaghetti until al dente as per package directions. Before draining, reserve half a cup of the pasta water to adjust the sauce later.

Brown the Onion in Butter:

Slice the onion half through the root and peel it. Melt butter with a splash of oil in a large heavy-bottomed pot over medium-low heat. Place the onion half cut-side down in the butter. Let it cook gently for eight minutes until the butter browns and the onion is golden on the cut surface. This step adds a deep, caramelized note.

Make the Tomato Sauce:

Add the canned San Marzano tomatoes to the pot with the butter and browned onion. Gently break up the tomatoes with a wooden spoon if they are whole. Bring to a boil then reduce heat to low, season with salt, cover tightly, and let simmer for eight minutes. This slow simmer cooks the tomatoes down while keeping brightness.

Combine Sauce with Infused Oil:

Stir in the basil and garlic infused oil. Check seasoning and add more salt if needed. Pour in the reserved pasta water and simmer for five more minutes uncovered. Remove the onion halves and use an immersion blender to blend the sauce until smooth and velvety.

Toss and Serve:

Mix the cooked spaghetti with the sauce thoroughly so each strand is coated beautifully. Serve with freshly grated Parmesan cheese and a few extra fresh basil leaves for garnish if you wish.

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My favorite ingredient in this dish has to be the browned onion half which quietly infuses the sauce with subtle caramel notes. This little trick came from watching a chef video and it transformed my pasta nights forever. One family dinner, my partner kept asking what made it taste so different and special. That moment made this recipe feel like a hidden gem worth sharing.

Storage Tips

Allow the sauce and pasta to cool completely before storing. Keep the sauce and pasta separate in airtight containers for up to three days in the fridge. Reheat gently, adding a splash of water or olive oil to loosen the sauce if it thickens.

Ingredient Substitutions

You can swap fresh basil for dried but use half the amount and add earlier in cooking. If you do not have San Marzano tomatoes, use any good quality canned whole peeled tomatoes for a similar effect. Butter can be swapped for olive oil if you want a lighter dairy-free version though it changes the flavor profile.

Serving Suggestions

Pair this spaghetti with a green salad dressed in lemon vinaigrette to cut through the richness. A crusty loaf of bread is perfect for mopping up extra sauce. A glass of light red wine such as Chianti complements the tomato and butter flavors beautifully.

Cultural Context

This recipe reflects a rustic Italian approach by emphasizing a few quality ingredients treated simply but with care. San Marzano tomatoes are prized in Italian cooking for their delicate flavor and sweetness. Browned butter and basil oil are techniques that add layers of flavor admired in regional Italian kitchens.

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Frequently Asked Questions

→ What type of tomatoes work best for this sauce?

High-quality canned San Marzano tomatoes or similar Italian chopped tomatoes provide a balanced sweetness and acidity essential for a rich sauce.

→ How should the onion be cooked for this dish?

The onion is halved and cooked cut-side down in melted butter until golden-brown, imparting a gentle caramelized flavor to the sauce.

→ Why is basil infused in olive oil separately?

Gently simmering basil with garlic and red pepper flakes in olive oil releases fragrant oils that enhance the sauce’s aromatic profile without overpowering it.

→ What is the purpose of reserving pasta water?

Adding reserved pasta water to the sauce helps to adjust consistency and allows the sauce to cling smoothly to the spaghetti.

→ Can this dish be served with cheese?

Grated Parmesan is optional but adds a nutty, salty finish that complements the herb and tomato flavors beautifully.