The Bear Spaghetti Recipe

The Bear Spaghetti is the kind of comforting, no-fuss pasta that you’ll crave on both your busiest weeknights and your most indulgent weekends. Silky, tomato-rich sauce clings to perfectly cooked spaghetti, with fresh basil, mellow onions, and a subtle kick from the infused oil making every bite special. With top-quality ingredients doing most of the heavy lifting, and just the right touch of restaurant-style flair, this recipe brings classic Italian flavor home in under 30 minutes—no reservations required!

Ingredients You’ll Need

The beauty of The Bear Spaghetti lies in its simplicity. Each ingredient shines—like starring players in a perfect ensemble—with quality, freshness, and balance making all the difference. Here’s what you need, each playing an indispensable role in taste, texture, or that vibrant Italian color.

• Spaghetti (220g): Choose high-quality dry spaghetti; its starch is essential for sauce absorption and silky texture.
• Olive oil (80ml): Acts as the flavor foundation, picking up the depth of garlic and spice during infusion.
• Canned San Marzano tomatoes (400g): Luscious, sweet, and bright—these transform into a rich, authentic sauce.
• Yellow onion (½ large): Slow-cooked for sweetness and umami, onion is key for depth without overpowering.
• Fresh basil leaves (about 12g or half a packet): Basil infuses both oil and sauce with herbal, summery notes.
• Red pepper flakes (½ tsp): The tiniest pinch brings gentle heat and subtle complexity to the sauce.
• Garlic cloves (3): Smashed and infused in oil, garlic adds aromatic richness without sharpness.
• Butter (60g): A swirl of butter creates a velvety, luxurious finish—utterly irresistible.
• Salt, to taste: Essential to balance all flavors; don’t be shy, season as you go!
• Parmesan cheese, to garnish (optional): Adds a final nutty, savory note—grate fresh for maximum flair.

How to Make The Bear Spaghetti

Step 1: Infuse the Basil-Garlic Oil

Start by adding olive oil to a small saucepan. Smash and peel your garlic cloves, then toss them in along with those lively red pepper flakes and half of your rough-torn basil leaves. Keep it gentle—medium-low heat is all you need. The moment the oil starts to shimmer and the aromas fill your kitchen, you’ll know you’re building something special. After about 1-2 minutes of bubbling, remove it from the heat to avoid burning the garlic.

Step 2: Cook the Spaghetti

Get a big pot of salted water rolling and cook the spaghetti according to the package instructions until just al dente. Remember to set aside about half a cup of that starchy pasta water before you drain; this magic liquid will help tie your sauce and noodles together later.

Step 3: Caramelize the Onion

Slice your onion in half (root and all) and peel away the papery skin. In a large pot, melt your butter with a splash of olive oil over medium-low heat, then nestle the onion cut-side down. Let it cook, undisturbed, for about 8 minutes. This step deepens the flavor and coaxes sweetness from the onion without resorting to chopping and crying.

Step 4: Build the Tomato Sauce

Pour in your can of San Marzano tomatoes (juice and all) and use a wooden spoon to break them up with some rustic enthusiasm. Let it come to a gentle boil, sprinkle a good pinch of salt, cover, and let simmer for about 8 minutes. You’ll smell the transformation as those simple ingredients melt together.

Step 5: Bring Everything Together

Now, stir in the fragrant basil-garlic oil you crafted earlier, making sure none of that infused goodness gets left behind. Adjust salt to taste, then pour in the reserved pasta water. Let everything bubble away, uncovered, for another 5 minutes to meld and thicken. After fishing out the spent onion halves, blend the sauce with an immersion blender until it’s totally smooth and creamy.

Step 6: Toss and Serve

Slip your drained spaghetti into the pot of glorious sauce and toss until every strand is coated and glossy. Plate it up, add a generous shower of grated Parmesan, and scatter over a few extra basil leaves if you’re feeling fancy.

How to Serve The Bear Spaghetti

Garnishes

A final touch of freshly grated Parmesan is always a good idea, lending a salty-sweet bite that melts into the warmth of the pasta. Tear some fresh basil over the top to add a pop of green and herbal aroma. If you’re craving even more heat, a pinch of extra red pepper flakes over each plate brings bright color and spice.

Side Dishes

The Bear Spaghetti can shine as a stand-alone meal, but it plays beautifully alongside a simple arugula salad finished with lemon and olive oil. Rustic garlic bread is another classic—perfect for mopping up any extra sauce. If you want to round things out, serve with charred broccolini or a crisp glass of chilled white wine.

Creative Ways to Present

Swirl individual nests of spaghetti with tongs and stack them high for an elegant touch. Or try plating in wide shallow bowls to show off the glossy, deep-red sauce. For a fun, family-style twist, pile the pasta onto a big platter right at the table and let everyone dig in together—just like Sunday dinners at Nonna’s house.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer The Bear Spaghetti to an airtight container and refrigerate for up to 3 days. The flavors actually deepen over time, so tomorrow’s lunch might be even tastier! Make sure to store sauce and noodles together to keep the pasta from drying out.

Freezing

While spaghetti in sauce freezes decently, you’ll get the best results if you cook the pasta just shy of al dente before freezing. Pack cooled portions in freezer-safe containers and freeze for up to one month. Thaw overnight in the fridge before reheating for best texture.

Reheating

Gently rewarm The Bear Spaghetti in a saucepan over low heat, adding a splash of water or a pat of butter to revive the sauce’s silkiness. Stir frequently until hot. If you’re in a hurry, microwave in short bursts, stirring between each, to keep everything evenly heated and luscious.

FAQs

Can I use a different pasta shape?

Absolutely! While spaghetti gives the most classic feel, The Bear Spaghetti works just as well with linguine, bucatini, or even penne. The key is matching your pasta shape with a sauce that clings nicely—just remember to adjust cooking times as needed.

What if I can’t find San Marzano tomatoes?

Any high-quality canned plum or Italian tomatoes will do the trick. Look for whole tomatoes in juice (not puree), as they’re typically less acidic and deliver a richer, sweeter flavor.

Is The Bear Spaghetti vegetarian?

Yes! As long as you use vegetarian Parmesan or omit it altogether, The Bear Spaghetti is entirely plant-based and bursting with flavor.

Can I make the sauce in advance?

Definitely. The sauce for The Bear Spaghetti actually improves with time, so feel free to make it a day ahead and refrigerate. Simply reheat gently, then toss with freshly cooked pasta right before serving.

How spicy is the sauce?

The heat level is mild due to the small amount of red pepper flakes. Feel free to increase or decrease the amount based on your spice preference, or let each person add more at the table.

Final Thoughts

I can’t recommend The Bear Spaghetti enough—it’s soulful, fuss-free, and unbelievably delicious from the very first twirl. Give it a try the next time you want to impress someone (or spoil yourself) with something both classic and crave-worthy. Your kitchen will smell incredible, your plate will look like pure comfort, and your taste buds will thank you!

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