Bear Spaghetti with Tomatoes (Print Version)
# Ingredients:
→ Pasta
01 -
7.75 oz spaghetti
→ Sauce
02 -
2.7 fl oz olive oil
03 -
1 14 oz can chopped San Marzano tomatoes or premium Italian chopped tomatoes
04 -
1/2 large yellow onion
05 -
1/2 packet fresh basil leaves or 0.4 oz basil leaves
06 -
1/2 tsp red pepper flakes
07 -
3 cloves garlic, smashed and peeled
08 -
2.1 tbsp butter
09 -
Salt, to taste
→ Garnish
10 -
Parmesan cheese, optional
11 -
Fresh basil leaves, optional
# Instructions:
01 -
Combine olive oil, smashed garlic cloves, red pepper flakes, and basil leaves in a small saucepan over medium-low heat. Bring to a gentle boil, then reduce heat and simmer for 1 to 2 minutes until basil wilts. Remove from heat and set aside to infuse.
02 -
Prepare spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
03 -
Slice onion in half through the root and peel. In a large heavy-bottom pot, melt butter with a bit of olive oil over medium-low heat. Place the onion half cut-side down and cook for 8 minutes until golden brown and butter is browned.
04 -
Add canned tomatoes to the pot with the browned onion and gently break up the tomatoes with a wooden spoon if needed. Bring to a boil, then reduce heat to low, season with salt, cover tightly and simmer for 8 minutes.
05 -
Stir the infused basil oil into the tomato sauce. Adjust salt if necessary, add reserved pasta water, and simmer uncovered for 5 minutes.
06 -
Remove onion halves and blend the sauce directly in the pot using an immersion blender until smooth. Toss cooked spaghetti with the sauce to coat evenly.
07 -
Plate the spaghetti and optionally garnish with grated Parmesan cheese and fresh basil leaves.
# Notes:
01 -
Reserve pasta water before draining to adjust sauce consistency.