The Bear Spaghetti Recipe
If you’ve ever wanted to bring the heart and soul of Italian kitchens into your own home, The Bear Spaghetti is the answer. This recipe is a beautiful marriage of rich tomato sauce, aromatic basil oil, and perfectly cooked al dente pasta, all tied together with a magical swirl of butter and Parmesan. Every bite is a pure embrace of simple ingredients cooked with intention—a plateful of comfort and flavor that feels, frankly, cinematic. Whether it’s a weeknight treat or the centerpiece of a loving dinner with friends, The Bear Spaghetti elevates humble pantry staples into an inspiring, unforgettable meal.
Ingredients You’ll Need
Nothing complicated here—just straight-up, no-fuss ingredients that are each crucial to the soul of The Bear Spaghetti. Every item plays its part: bringing brightness, silkiness, or a hint of heat, so don’t skimp or swap unless you must!
- Spaghetti (220g): Choose a good-quality spaghetti for the best bite and that lovely starchy pasta water.
- Olive oil (80ml): The base of your basil-garlic infusion—use the absolute best extra virgin you have.
- Canned San Marzano tomatoes (400g): Their sweetness and rich flavor are unmatched, making the sauce truly special.
- Yellow onion (½ large): Adds velvety sweetness and builds rich, complex undertones in the sauce.
- Fresh basil leaves (12g or ½ packet): Fresh basil infuses both the oil and sauce with an herbaceous, aromatic lift.
- Red pepper flakes (½ tsp): For just the right amount of background warmth and gentle heat.
- Garlic cloves (3): Smashed and gently toasted, they flavor the oil without overpowering the finished dish.
- Butter (60g): Adds sumptuous body and a melt-in-your-mouth finish to the sauce.
- Salt, to taste: Essential for seasoning every layer and pulling out the natural flavors.
- Parmesan cheese (optional): For grating over the top and finishing The Bear Spaghetti with a luxurious touch.
How to Make The Bear Spaghetti
Step 1: Infuse the Basil-Garlic Oil
In a small saucepan, pour the olive oil and add the peeled, smashed garlic cloves. Toss in the red pepper flakes and half your fresh basil. Place the pan over medium-low heat just until it begins to simmer—don’t let anything get too dark. You want the garlic to gently bubble and the basil to unleash that incredible aroma. After 1–2 minutes, remove the pan from heat. Set aside and let the flavors meld while you start the sauce and pasta. This infused oil is like liquid gold for The Bear Spaghetti!
Step 2: Cook the Spaghetti
Fill a large pot with salted water and bring it to a boil. Drop in the spaghetti and cook according to package instructions until perfectly al dente. Don’t forget to scoop out about ½ cup of starchy pasta water before draining—this magic liquid helps the sauce cling to the noodles and brings everything together in the final toss.
Step 3: Caramelize the Onion
While the pasta cooks, slice a yellow onion in half (right through the root) and peel away the papery skin. In a deep, large pot, melt the butter with a little splash of olive oil over medium-low heat. Place the onion half cut-side down, and let it cook, undisturbed, for about 8 minutes. The aim is a rich golden crust and that gentle, sweet fragrance—the onion flavors the sauce deeply even though you’ll remove it later.
Step 4: Build the Tomato Sauce
Add the entire can of San Marzano tomatoes (juices and all) to the pot with the caramelized onion. Use a sturdy wooden spoon to crush and break up the tomatoes a bit; this creates a rustic, textured sauce. Season with salt, bring the mix up to a gentle boil, then cover and simmer for 8 more minutes on low. You should begin to smell that classic Italian kitchen perfume!
Step 5: Marry the Flavors
Now, stir in the beautiful, fragrant basil-garlic oil you made earlier—straining out the solids for a silkier sauce, if you like. Pour in the reserved pasta water too and let the sauce simmer, uncovered, for about 5 minutes. Give it a taste and add more salt if needed. At this point, fish out the onion and blend the sauce until smooth with an immersion blender (or carefully use a countertop blender). You’re aiming for a lovely, velvety consistency that’s rich but not heavy.
Step 6: Toss and Finish The Bear Spaghetti
Add your drained spaghetti right into the sauce and toss it gently but thoroughly, so every strand is coated and glistening. That’s the soul of The Bear Spaghetti—glossy, saucy, and impossibly fragrant. Serve it up hot, finishing with plenty of grated Parmesan and a few torn fresh basil leaves. Take a moment to appreciate the aroma before you dig in!
How to Serve The Bear Spaghetti
Garnishes
The finishing touches make all the difference with The Bear Spaghetti. I love a snowy blanket of freshly grated Parmesan and a scattering of just-torn basil leaves for that pop of color and brightness. For a restaurant-worthy edge, add a quick drizzle of your very best olive oil right before serving.
Side Dishes
The Bear Spaghetti shines on its own, but a crisp green salad dressed in simple vinaigrette is unbeatable alongside. If you’re up for it, garlic bread or a basket of warm ciabatta is perfect for chasing every last drop of the sauce. Consider grilled vegetables or even a lemony roasted broccoli for a colorful, complete spread.
Creative Ways to Present
For a fun twist, try twirling the spaghetti into little nests using tongs, then plating a single “nest” per dish with a basil leaf on top. Or serve family-style directly from the pot at the center of the table, letting everyone dig in for the most casual, communal dinner. Little touches like rustic crockery or a spoonful of ricotta on the side can make The Bear Spaghetti feel extra special.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any leftovers of The Bear Spaghetti, transfer them to an airtight container once cooled. The sauce tends to thicken as it rests, but the flavor only deepens overnight. Store in the refrigerator and enjoy within 3 days for the best quality.
Freezing
While spaghetti itself isn’t always freezer-friendly, the sauce can be made ahead and frozen for up to 3 months. Let the sauce cool completely, then pour it into freezer bags or a lidded container. When ready to use, thaw in the fridge overnight before reheating and tossing with freshly cooked pasta for a speedy The Bear Spaghetti fix.
Reheating
To revive The Bear Spaghetti, reheat gently in a saucepan over low heat, adding a splash of water to loosen the sauce as needed. If microwaving, sprinkle a little extra water over the top and cover loosely to prevent drying out. Stir well and top with fresh Parmesan and basil to refresh the flavors.
FAQs
Can I make The Bear Spaghetti with gluten-free pasta?
Absolutely! Just use your favorite gluten-free spaghetti and follow the same method. If possible, choose a brand known for holding its shape and texture when tossed vigorously with sauce. You might notice the pasta releases less starch, but it’ll still taste fantastic.
What if I don’t have San Marzano tomatoes?
No worries—reach for any high-quality Italian canned tomatoes you have. If they’re whole, just crush them with your hands before adding, and adjust the salt and sweetness slightly if needed. The key is a rich, ripe tomato for that iconic Bear Spaghetti sauce.
How spicy is The Bear Spaghetti?
The heat here is very gentle, just enough to tickle the back of your throat thanks to the red pepper flakes. If you love a spicy kick, feel free to bump up the amount; or, simply reduce it to make things milder for kids and heat-averse folks.
Can I use dried basil if I’m out of fresh?
Fresh basil brings the best fragrance and brightness, but in a pinch, a teaspoon of dried basil can work for infusing the oil and sauce. Add it early to help its flavor bloom, but do try to use fresh when possible—it makes The Bear Spaghetti shine!
Is it necessary to blend the sauce?
For that smooth, luscious bear-style sauce, blending really does make a difference. If you love a chunkier, rustic tomato sauce, you can skip it or only partially blend. It’s all about the mouthfeel and what you crave in your spaghetti bowl.
Final Thoughts
I can’t recommend The Bear Spaghetti enough—it’s pure comfort, a little bit of weeknight magic, and guaranteed to make everyone at your table sigh with happiness. Every time I make it, it disappears in moments! Gather your friends, pour yourself a glass of wine, and bring this iconic dish to life in your own kitchen tonight.
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The Bear Spaghetti Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful and flavorful pasta recipe known as The Bear Spaghetti, featuring a rich tomato sauce infused with garlic, basil, and red pepper flakes, tossed with al dente spaghetti noodles and finished with a touch of Parmesan cheese.
Ingredients
For Infused Oil:
- 80ml olive oil
- 3 cloves garlic, smashed and peeled
- ½ tsp red pepper flakes
- 12g basil leaves
For Pasta:
- 220g spaghetti
- 60g butter
- 1 (400g) can chopped San Marzano tomatoes
- ½ large yellow onion
- Salt, to taste
- Parmesan cheese, to garnish (optional)
Instructions
- Make Infused Oil: In a small saucepan, heat olive oil with garlic, red pepper flakes, and basil until simmering. Let infuse for 1-2 minutes, then remove from heat.
- Cook Spaghetti: Cook spaghetti until al dente. Reserve ½ cup of pasta water before draining.
- Sauté Onion: Cook onion in butter and oil until golden brown.
- Prepare Tomato Sauce: Add canned tomatoes to pot, simmer with onion, then blend until smooth.
- Combine: Stir infused oil into tomato sauce, add pasta water, then toss with cooked spaghetti.
- Serve: Garnish with Parmesan and basil before serving.
Notes
- You can adjust the red pepper flakes to suit your spice preference.
- For a vegetarian option, use vegetable broth instead of pasta water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 6g
- Sodium: 550mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg
Keywords: The Bear Spaghetti, Pasta Recipe, Tomato Basil Pasta, Italian Pasta Dish
