If you've watched the Japanese TV series "Midnight Diner," you should be familiar with Napolitan spaghetti. However, traditionally speaking, Napolitan spaghetti should actually be called "Naporitan" spaghetti.
Napoli is a city in southern Italy renowned for its tomato-based pasta dishes. It's said that Napolitan spaghetti, or "Naporitan" spaghetti in Japan, originated after World War II. A Japanese chef at a hotel reportedly prepared this dish for an American general, uncertain of his tastes and eager to avoid displeasing him. Drawing inspiration from the popular American dish of spaghetti with tomato sauce, the chef added Japanese ingredients, creating a dish with a distinctly Eastern flavor. This fusion, resembling traditional Neapolitan tomato pasta, eventually became known as Napolitan spaghetti in Japan.
Following its creation, Napolitan spaghetti became widely popular, and many Japanese restaurants sought to replicate it. Due to post-war shortages, fresh tomato sauce was often substituted with canned tomato sauce (ketchup). This adaptation made Napolitan spaghetti a luxurious delicacy for many Japanese at the time.
So tomato sauce can be said to be the soul of Napoletana pasta. This time, I used the ingeniously crafted KAGOME Tomato Ketchup, Japan's No.1 tomato ketchup rich in lycopene, offering a particularly rich tomato flavor 🍅. Its soft squeeze bottle design makes it easy to use and control portions, showcasing Japan's meticulous attention to product design.
The cooking video is already prepared for everyone. Scroll down for detailed written recipes and instructions!
Ingredients (serve 2)
KAGOME Tomato Sauce | 50g |
|---|---|
Spaghetti | 100g |
Onion | 1/4 Bulb |
Sausage | 2 pcs |
Mushroom | 3 pcs |
Green Pepper | 1 pc |
Worcestershire Sauce | 1 tbsp |
Salt | 1 pinch |
Oil | To taste |
Grated Parmesan Cheese | To garnish |
Steps
1.
Slice the onion into strips; slice the sausage; slice the mushrooms; slice the green pepper into rings.
2.
Bring a pot of water to a boil, add the pasta with a little oil and salt, and cook for 5 minutes. Drain and set aside.
3.
Heat a frying pan over medium heat, add a little oil, then add the onion and sausage, sauté until golden.
4.
Add the mushrooms and green pepper, mix well.
5.
Add KAGOME tomato sauce and Japanese Worcestershire sauce, stir well.
6.
Add the cooked pasta and a small amount of pasta water, mix well and cook until the sauce thickens. Remove from heat.
7.
Finally, sprinkle with grated Parmesan cheese to taste and serve.
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