SPAGHETTI NAPOLITAN (JAPANESE KETCHUP PASTA)
Spaghetti Napolitan is one of the popular yōshoku (Western food) dishes. The uniqueness of this pasta is the sauce, which is based on ketchup/tomato sauce (Aussie), making the colour of the pasta almost red. It is a simple pasta dish but very tasty.Omit the protein to make it vegetarian!Cook Time = time to cook my Spaghetti (n.7) + 1 minute to mix pasta with the sauce. This is because I started making the sauce while cooking pasta.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
Provided by Yumiko
Categories Main
Time 17m
Number Of Ingredients 14
Steps:
- Cook pasta in a big pot of boiling water per packet instructions (al dente).
- Reserve 1 tablespoon of water from the pot, then drain the pasta.
- Put all the Sauce ingredients in a bowl and mix well.
- Heat oil in a frying pan over medium heat. Add garlic and onion, sauté for about 1½-2 minutes until the onion pieces become transparent.
- Add capsicum, mushrooms and ham to the pan and sauté 1 minute.
- Push the ingredients to one side and put the Sauce in the cleared area. The sauce should starts bubbling immediately.
- Stir the sauce for 30 seconds (note 5), then mix the ingredients and the sauce together.
- Add the pasta and a tablespoon of the pasta water to the pan. Mix quickly.
- Add butter to the pan and toss several times until the butter melts and mixes with the pasta, then turn the heat off.
- Transfer the pasta to a serving plate with grated parmesan cheese and a bottle of tabasco.
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