SPAGHETTI NAPOLITAN (JAPANESE KETCHUP PASTA)
Spaghetti Napolitan (Japanese Ketchup Pasta) is one of the popular yōshoku (Western-style food) dishes. The uniqueness of this pasta is the sauce that is based on ketchup/tomato sauce (Aussie), making the colour of the pasta almost red. It is a simple pasta dish but very tasty.
The name of the dish sounds like the Italian pasta dish, Spaghetti Napolitana but the sauce is quite different. While the sauce of the Italian pasta is made with crushed/pureed tomato and herbs, the Japanese Napolitan sauce uses ketchup/tomato sauce.
Ingredients (tbsp=15ml, cup=250ml)
100g / 3.5oz pasta (dried, note 1)
½ tbsp oil (note 2)
1 clove garlic crushed
60g / 2.1oz onion sliced into 1cm / ⅜" wide pieces
40g / 1.4oz green capsicum thinly sliced (note 3)
20g / 0.7oz mushrooms thinly sliced
40g / 1.4oz ham sliced into 1cm wide strips (note 4)
1 tsp butter
Sauce
2 tbsp ketchup (= tomato sauce for Aussie)
1 tsp tomato paste
¼ tsp Worcestershire sauce
1 tsp water
Serving
Grated parmesan cheese
Tabasco
Instructions
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.
The name of the dish sounds like the Italian pasta dish, Spaghetti Napolitana but the sauce is quite different. While the sauce of the Italian pasta is made with crushed/pureed tomato and herbs, the Japanese Napolitan sauce uses ketchup/tomato sauce.
Ingredients (tbsp=15ml, cup=250ml)
100g / 3.5oz pasta (dried, note 1)
½ tbsp oil (note 2)
1 clove garlic crushed
60g / 2.1oz onion sliced into 1cm / ⅜" wide pieces
40g / 1.4oz green capsicum thinly sliced (note 3)
20g / 0.7oz mushrooms thinly sliced
40g / 1.4oz ham sliced into 1cm wide strips (note 4)
1 tsp butter
Sauce
2 tbsp ketchup (= tomato sauce for Aussie)
1 tsp tomato paste
¼ tsp Worcestershire sauce
1 tsp water
Serving
Grated parmesan cheese
Tabasco
Instructions
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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