Ingredients
Scale
- 3 cups all-purpose flour, plus extra for dusting (you can substitute with whole wheat flour for a nuttier flavor)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (about 110°F)
- 2 tablespoons olive oil, plus extra for brushing
- 1 teaspoon sugar
- 1 teaspoon salt
- 4 cloves garlic, finely minced
- 1/4 cup unsalted butter, softened
- 1 pound spaghetti
- 4 cups homemade marinara sauce (or your favorite store-bought brand)
- 1/2 cup freshly grated Parmesan cheese
- Fresh basil leaves for garnish
- Optional: red pepper flakes for a little heat
Instructions
- Begin by activating the yeast. In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until it becomes foamy. This step is crucial for that light, airy bread texture—Nonna Rosa always said patience is key when working with yeast.
- In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture along with the olive oil. Stir with a wooden spoon until the dough starts to come together.
- Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. When I was little, I used to stand on a flour-dusted stool to help Nonna knead dough—there’s something so grounding about this tactile step.
- Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- While the dough is rising, prepare your marinara sauce if making homemade. I like to simmer mine with fresh garlic, ripe tomatoes, and a pinch of red pepper flakes for a subtle kick, just like my mother Elena taught me.
- Cook the spaghetti according to package instructions until al dente. Drain and toss lightly with a tablespoon of olive oil to keep the strands separate.
- Preheat your oven to 375°F (190°C). Once the dough has doubled, punch it down and divide it into 4 equal portions.
- On a floured surface, roll each portion into a 7-inch circle. Gently press the dough circles into the cups of a standard muffin tin or small oven-safe bowls to form your bread bowls. Make sure the sides are a bit thicker to hold the spaghetti and sauce without collapsing.
- In a small bowl, mix the softened butter with minced garlic. Brush this garlic butter generously over the dough bowls for that irresistible aroma and flavor.
- Bake the bread bowls for 15–18 minutes or until golden brown and firm to the touch. The smell of baking garlic bread will transport you straight to the heart of my family’s kitchen.
- Remove the bowls from the oven and let them cool slightly before carefully lifting them out of the muffin tin or bowls.
- Fill each garlic bread bowl with a portion of spaghetti and top generously with warm marinara sauce and a sprinkle of Parmesan cheese.
- Garnish with fresh basil leaves and a pinch of red pepper flakes if desired. Serve immediately and watch your family dig in with smiles all around.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
