The Bear Spaghetti Recipe

Craving a taste of the hit FX show "The Bear"? Look no further than this recipe for the show's iconic Family Meal Spaghetti. This dish, made famous by Chef Carmen "Carmy" Berzatto, is all about quality ingredients and simple technique. The result? A rich, flavorful tomato sauce coating perfectly al dente spaghetti, finished with a touch of fresh basil and parmesan cheese.
Whether you're a die-hard "The Bear" fan or just looking for a satisfying pasta dish, this recipe is sure to please. It's quick enough for a weeknight meal yet impressive enough to serve to guests.

Ingredients

• ½ cup extra virgin olive oil
• 10 whole garlic cloves, peeled
• Generous handful of fresh basil leaves (including stems)
• ½ cup unsalted butter
• 1 medium onion, halved and peeled
• 2 (28-ounce) cans San Marzano tomatoes
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 pound dried spaghetti
• ½ cup grated Parmesan cheese, for serving
• Additional fresh basil leaves, for serving

Directions

1. Make the Infused Oil: In a small saucepan, combine olive oil, garlic cloves, and basil leaves. Heat over medium-low heat until fragrant and the garlic is softened, about 5 minutes. Do not let the garlic brown. Remove from heat and let cool slightly.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions, minus 2 minutes. You want the pasta to be slightly undercooked (al dente) as it will finish cooking in the sauce.
3. Saute the Onion and Tomatoes: While the pasta cooks, melt the butter in a large Dutch oven over medium heat. Add the onion, cut side down, and cook for 4-5 minutes, until softened and starting to brown.
4. Simmer the Sauce: Add the San Marzano tomatoes to the pot with the onion. Using a potato masher, break up the tomatoes into large chunks. Season with salt and pepper to taste. Bring to a simmer, then reduce heat to medium-low and simmer for 20-25 minutes, allowing the flavors to meld.
5. Finish the Pasta: Once the pasta is cooked, reserve about 1 cup of the pasta water before draining. Add the drained pasta to the simmering tomato sauce and toss to coat. Gradually add reserved pasta water, a little at a time, until the desired consistency is reached (a slightly thick sauce that coats the pasta).
6. Serve: Remove the pan from heat and stir in the infused oil (discard the garlic and basil solids). Season with additional salt and pepper to taste. Serve immediately topped with grated Parmesan cheese and fresh basil leaves.
7. Tips:
8. For a richer flavor, use a combination of olive oil and butter to cook the onion.
9. If you don't have San Marzano tomatoes, you can use high-quality canned crushed tomatoes.
10. Adjust the amount of red pepper flakes to your desired spice level.
11. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.