If you’ve been watching The Bear (or even just scrolling through TikTok clips of it), you already know The Bear Spaghetti has become a comfort food icon. It’s the kind of dish that feels like a warm hug after a long day—the perfect balance of rich tomato sauce, buttery softness, and a hint of basil magic. And the best part? It looks and tastes gourmet, but it’s surprisingly simple to pull off in your own kitchen.
Whether you’re a busy mom juggling dinner with homework time or just craving a pasta night that goes beyond jarred sauce, this recipe is about to become your weeknight hero.
Table of Contents
Why You’ll Love This Bear Spaghetti
There’s pasta, and then there’s The Bear Spaghetti. Here’s why this recipe is worth bookmarking:
- Comfort in a bowl – Every bite is silky, buttery, and packed with flavor.
- Simple, no-fuss ingredients – You won’t need anything fancy, just good quality staples.
- Perfect for sharing – It’s the kind of dish that makes the whole kitchen smell like a cozy Italian trattoria.
- A little dramatic flair – Cooking the onion face-down in butter? Oh yes, it feels just as chef-y as it sounds.
Ingredients You’ll Need
- 220g spaghetti
- 80ml olive oil
- 1 (400g) can chopped San Marzano tomatoes (or other high-quality Italian tomatoes)
- ½ large yellow onion
- ½ packet fresh basil leaves (or 12g basil leaves)
- ½ tsp red pepper flakes
- 3 cloves garlic
- 60g butter
- Salt, to taste
- Parmesan cheese, to garnish (optional)
How to Make The Bear Spaghetti
- Start with flavor magic.
In a small saucepan, add olive oil. Smash and peel the garlic cloves, then drop them in with the red pepper flakes and basil. Let it sizzle gently over medium-low heat for 1–2 minutes. Remove from heat so the oil can soak up all that garlicky, herby goodness. - Cook the pasta.
Boil your spaghetti until al dente, according to the package. Don’t forget to save ½ cup of that starchy pasta water before draining—it’s liquid gold for your sauce. - Sear the onion.
In a large pot, melt the butter with a splash of olive oil. Place half an onion cut-side down and let it caramelize over medium-low heat for 8 minutes. You want it golden brown and fragrant—this is your secret flavor base. - Build the sauce.
Add your canned tomatoes, crushing them down with a wooden spoon. Bring to a gentle boil, season with salt, then cover and simmer on low for 8 minutes. - Bring it all together.
Stir in your basil-infused oil, adjust seasoning, and pour in the reserved pasta water. Let it bubble gently, uncovered, for 5 minutes. Remove the onion halves and blend with an immersion blender until smooth. - The finale.
Toss the spaghetti in your dreamy sauce until every strand is coated. Garnish with Parmesan and fresh basil if you’d like. Serve immediately, and watch it disappear.
Cooking Tips for The Bear Spaghetti
- Don’t rush the onion. That golden sear is what gives the sauce depth—it’s worth the extra few minutes.
- Use good tomatoes. If you can splurge, go for San Marzano. They make the sauce taste restaurant-worthy.
- Butter is your friend. Don’t skimp—it balances the acidity of the tomatoes beautifully.
- Blender optional. No immersion blender? Just use a regular one carefully (let the sauce cool a bit first).
A Little Story from My Kitchen
When I first tried this recipe, I served it on a random Tuesday night. My husband took one bite, looked at me like I’d just channeled an Italian grandmother, and said, “This might be the best pasta you’ve ever made.” Needless to say, it became a regular in our dinner rotation.
This dish really is kitchen magic—simple ingredients, a touch of love, and suddenly you’re making something that feels so much bigger than the sum of its parts.
FAQs About The Bear Spaghetti
Can I use dried basil instead of fresh?
Fresh basil really shines here, but in a pinch, use a teaspoon of dried. Add it while the sauce simmers to wake up the flavor.
Can I store leftovers?
Yes! Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or olive oil.
Can I make it vegetarian-friendly?
This recipe already is—just skip the Parmesan or use a plant-based version if you’re vegan.
What if I don’t have San Marzano tomatoes?
No worries—just grab the best-quality canned tomatoes you can find. Crushed or whole both work.
The Bear Spaghetti: Your New Weeknight Classic
There’s a reason The Bear Spaghetti has everyone buzzing—it’s comforting, flavorful, and just dramatic enough to feel special. Whether you’re making it for your family, your partner, or just yourself with a glass of wine and Netflix, this recipe will bring pure joy to your table.
Trust me, once you try it, you’ll wonder how you ever lived without it.
More Recipes to Try After The Bear Spaghetti
If you loved the cozy, Italian-inspired flavors of The Bear Spaghetti, you’ll definitely want to explore these other comforting dishes from my kitchen:
- Pair your pasta night with these fun and creative Spaghetti Garlic Bread Bowls for the ultimate carb-lover’s dream.
- Looking for another creamy and comforting pasta fix? Don’t miss my crowd-pleasing Creamy Garlic Parmesan Chicken.
- For a flavor-packed one-pan wonder, check out this irresistible Pesto Pasta with Crispy Parmesan Chicken.
- And when you’re in the mood for something cozy with a twist, my Slow Cooker Creamy Tomato Basil Chicken is a weeknight lifesaver.
The Bear Spaghetti
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
The Bear Spaghetti is a cozy, buttery pasta dish with a silky tomato-basil sauce, fresh garlic, and Parmesan. Inspired by The Bear, it’s comfort food made simple.
Ingredients
220g spaghetti
80ml olive oil
1 (400g) can chopped San Marzano tomatoes (or other high-quality Italian tomatoes)
½ large yellow onion
½ packet fresh basil leaves (or 12g basil leaves)
½ tsp red pepper flakes
3 cloves garlic, smashed and peeled
60g butter
Salt, to taste
Parmesan cheese, to garnish (optional)
Instructions
In a small saucepan, heat olive oil over medium-low. Add smashed garlic cloves, red pepper flakes, and basil. Simmer for 1–2 minutes to infuse, then remove from heat.
Cook spaghetti according to package directions until al dente. Reserve ½ cup of pasta water before draining.
In a large pot, melt butter with a splash of oil. Place onion half cut-side down and cook 8 minutes until golden and fragrant.
Add canned tomatoes, breaking them up with a spoon. Season with salt, cover, and simmer on low heat for 8 minutes.
Stir in basil-infused oil, adjust salt, and add reserved pasta water. Simmer uncovered for 5 minutes. Remove onion halves.
Blend sauce with immersion blender until smooth. Toss cooked spaghetti in sauce until coated.
Serve with Parmesan and fresh basil if desired.
Notes
Use San Marzano tomatoes for the richest flavor.
Don’t skip the onion step—it adds depth to the sauce.
Leftovers store well in the fridge up to 3 days; reheat gently with a splash of water or oil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner , Pasta
- Method: Stovetop
- Cuisine: italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 485 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 25 mg