Recipe : Napolitan (Ketchup-based Spaghetti)
Spaghetti Napolitan/Neapolitan is one of the most representative Yoshoku (Western influenced Japanese food). Interestingly, the name was inspired by the fact that in the 1920s, a cook from France was invited to Yokohama and served tomato seasoned spaghetti Neapolitan style, and after the war, American soldiers in the Occupation Forces in Yokohama were eating spaghetti with tomato ketchup.
Ingredients (2 servings):
1 Green pepper
2 White mushroom
Canola oil, as needed
3 Tbsp Ketchup
1 Tbsp Sugar
2 Tbsp Parmesan cheese
1. Cut green pepper, onion, white mushroom, and bacon into bite-sized pieces.
2. Bring a small pot of water to a boil, fold the pasta in half, and cook until al dente. When pasta is done boiling, remove it from the pot and set aside.
3. Place a frying pan over medium heat and add canola oil.
4. Add the bacon and onions and stir-fry until browned. Then, add the green pepper and white mushrooms and stir-fry lightly.
5. Add the boiled pasta, the ketchup and other seasonings and mix well to coat the pasta.
6. Serve on a plate and sprinkle with additional Parmesan cheese if needed.
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YUCa’s Tips :
1. For children, cook the pasta softly and cut it.
2. Add Parmesan cheese to soften the acidity of the ketchup.
3. If you like it spicy, combine with jalapeño sauce.
Note : This recipe was first submitted in Oct 23, 2021 and resubmitted in April 26, 2023 to reflect recipe revisions and additional photos.