Ethan's Spaghetti Pomodoro (inspired by The Bear)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the 1/2 cup of olive oil, 5 smashed and peeled garlic cloves, 1/2 teaspoon red pepper flakes, and fresh basil in a small saucepan.

Step 2

Turn the heat to medium-low. Once the mixture comes up to a boil, let it simmer for 1–2 minutes or until the basil is wilted. Remove from the heat and allow the mixture to steep while you start the sauce.

Step 3

Slice your onion in half through the root and peel off the papery skins. Leave the halved roots intact, to be removed later.

Step 4

Add unsalted butter and canola oil to a large pot. Place over medium-high heat.

Step 5

Once the butter is melted and just beginning to brown, place the onion halves into the pot, cut-side down. Let the onions sear for 2–3 minutes, or until the cut sides start to turn golden brown.

Step 6

Add your canned tomatoes to the butter and oil.

Step 7

Use a wooden spoon (or even a potato masher) to break up the tomatoes into smaller pieces. If you're using tomatoes that are already crushed, skip this step.

Step 8

Once the tomato sauce is boiling, turn the heat to low. Season to taste with salt, cover with a tight-fitting lid, and simmer for 20–25 minutes

Step 9

Once the oil mixture has cooled pour it into the bowl of a food processor. Process for 20–30 seconds or until the basil and garlic are chopped into tiny pieces.

Step 10

Add the processed basil oil to the simmering tomato sauce, and stir until thoroughly combined. Salt and pepper to taste.

Step 11

Let the sauce continue to simmer, uncovered, for 10 more minutes. Once it's thickened to your liking, remove it from the heat and allow it to cool slightly.

Step 12

To serve, remove and discard both onion halves. Toss 1 pound of al dente spaghetti into the pot and thoroughly coat with the sauce. As with most pasta dishes (reserving a 1/2 cup of pasta water for the sauce)

Step 13

Garnish with parmesan and fresh basil