Spagethi Napolitana

This spagethi has been familiar with "Spagethi Napolitana" for long years in Japan. But this Spagethi Napolitana is nothing to do with Napoli in Italy. This kechup based spagethi was produced in Japan around 1950s. Kids loves it!





Ingredients

250g Spagethi

100g bacon

1 onion

5~6 mushrooms

1~2 bell peppers

1 paprica(yellow)

1Tbs vegetable oil

15g(almost) butter

10Tbs kechup

2L boiled water

Process to make

1. Prepare boiling water in a deep pan for a spagethi.

2. Cut all ingredients in bite size.

3. Heat vegetable oil and butter in a frying pan, and stir-fry onion, mushroom and bacon over medium heat .

4. Add bell pepper and cook for 5 minutes.

5. Boil spaghetti a little too much for around one minute from indication time.　

You must be thinking "Is it OK not al dente ?

Yes that's OK it's a style of this spagethi.

6. Wash boiled spagethi with cold water like soba or udon noddles. And drain water well.

7. Add boiled spagethi(process 6) to the flying pan(process4) and ketcup. And cook all ingredients mixed together until the all liquid is evaporated.





8. Serve in a plate and sprinkle parmesan cheese.