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Pasta from 'The Bear' (Spaghetti Pomodoro)
It's actually a version of spaghetti Pomodoro (or fettucine pomodoro), which is a tomato sauce that has super finely diced, or crushed tomatoes in it. It's been around forever, in various forms, and it's an absolute classic.
I tested a couple different versions of this sauce, but I can tell you his tip to make sure you blend the oil, basil, garlic and hot pepper flakes (instead of straining them out) is on point, and totally the way to go.

Servings: 6

Servings: 6
  • ½ C olive oil light-tasting
  • 6 cloves garlic
  • ¾ teaspoon hot pepper flakes you can adjust to your taste
  • ½ to ¾ C basil leaves packed
  • ½ C butter
  • 1 onion cut in half, peeled
  • 3 C San Marzano tomatoes
  • 1 lb spaghetti or fettucine
  • ½ C parmesan cheese for serving
  • extra basil leaves for serving
  • salt and pepper to taste
  1. Add oil, garlic, hot pepper flakes, and basil to a small saucepan. Heat over medium low. Once the ingredients start to sizzle, cook for 45 seconds - 2 minutes, until the basil is starting to wilt. Remove from the heat and set aside.
  2. Melt the butter in a Dutch oven over medium heat. Add the onion, cut side down. Cook for 4 to 5 minutes, until it's just starting to brown. Add the San Marzano tomatoes, and mash with a potato masher until they are broken up into chunks.
  3. Bring to a simmer, reduce heat to medium low, and simmer for 20 to 25 minutes.
  4. Meanwhile, make your spaghetti according to package directions, minus 2 minutes. You want to get the pasta out just before it's al dente so it can finish cooking in the tomatoes.
  5. Pour your cool(ish) oil in a food processor, and chop.
  6. Add the oil to the tomatoes, and simmer for another five minutes.
  7. Remove the onion. Taste for salt and pepper, and adjust accordingly. Add the spagetti, cook for another two minutes until al dente. Remove to a serving platter, sprinkle with parmesan cheese and fresh basil leaves, and a drizzle of good olive oil.
  8. Enjoy!
  • Adjust the seasoning as you like in this recipe - use more or less red pepper flakes, and make sure you're on top of the salt situation!
  • Don't let the butter brown while you're cooking the onion. Keep a close eye on the temperature, and turn it down if you need too.

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