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THE BEAR SPAGHETTI

Have you ever stumbled upon the peculiar phrase “Bear Spaghetti”? It’s a term that might spark curiosity, amusement, or even a bit of confusion. While it doesn’t refer to a dish made with actual bears, it’s a fascinating linguistic quirk that has captured the attention of language enthusiasts and food lovers alike.

INGREDIENTS

  • 1 pound spaghetti
  • 1/2 cup extra virgin olive oil  
  • 10 cloves garlic, peeled  
  • A handful of fresh basil, including stems
  • Two 28 oz cans of San Marzano tomatoes (56 oz total)
  • Kosher salt and freshly ground pepper to taste
  • 1 tablespoon fresh basil or parsley for serving  

INSTRUCTIONS

  • Cook the Spaghetti: Boil a large pot of salted water. Cook the spaghetti according to package instructions, reserving a cup of pasta water.
  • Make the Garlic Oil: In a small saucepan, heat the olive oil over medium-low heat. Add the garlic cloves and basil stems. Simmer until the garlic is softened and fragrant, about 5 minutes.  
  • Make the Sauce: In a large pot, combine the San Marzano tomatoes, breaking them up with a spoon or potato masher. Add the garlic oil, reserved pasta water, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened.
  • Combine and Serve: Drain the spaghetti and add it to the sauce. Toss to coat. Garnish with fresh basil or parsley and serve immediately.

Tips:

  • For a spicier sauce, add a pinch of red pepper flakes to the garlic oil.
  • For a richer flavor, add a tablespoon of butter to the sauce.
  • Serve with grated Parmesan cheese.

Enjoy your homemade “Bear Spaghetti”!

MUSHROOM AND GARLIC SPAGHETTI DINNER

When I aim to impress with a meatless dinner, mushrooms are my go-to ingredient. Their hearty texture and umami-packed flavor never fail to win over even the most devoted meat lovers. This vegetarian pasta is a perfect example: a generous helping of mushrooms is sautéed in a blend of olive oil, butter, and plenty of garlic, creating a luscious sauce that pairs beautifully with simple spaghetti.

INGREDIENTS

  • 1 pound dried spaghetti
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, sliced
  • Kosher salt
  • Freshly ground black pepper
  • 6 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup grated Pecorino Romano cheese, plus extra for serving
  • 2 tablespoons fresh parsley, coarsely chopped

INSTRUCTIONS

  • Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, following package instructions (about 7 to 9 minutes). While the pasta cooks, prepare the mushrooms.
  • Heat 1 tablespoon of butter and the olive oil in a large skillet over medium heat until shimmering. Add the sliced mushrooms, season with salt and pepper, and sauté for about 5 minutes until they’re golden and tender. Stir in the garlic, red pepper flakes (if using), and the remaining 2 tablespoons of butter. Cook for 1 minute until fragrant.
  • Once the pasta is done, reserve 3/4 cup of the cooking water before draining. Add the cooked spaghetti, reserved water, and Pecorino Romano cheese to the skillet. Toss everything over medium heat for about 2 minutes, until the cheese melts and the sauce becomes creamy, coating the pasta.
  • Stir in the parsley, then serve in shallow bowls with additional Pecorino Romano on top. Enjoy!