Spaghetti Napolitan (Ketchup Spaghetti)

Spaghetti Napolitan was invented by the head chef at the New Grand Hotel. Since tomato sauce was a rare ingredient in postwar Yokohama around the 1950s, ketchup was used as a substitute.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring med. pot of water to boil, season with salt, & cook spaghetti according to pkg. instructions.

Step 2

Meanwhile, fry egg in some olive oil, sunny-side up, until crispy at the edges. Season with salt and pepper and set aside.

Step 3

When pasta is done, reserve 1/2 cup of the water, drain, & set spaghetti aside for later.

Step 4

In the now empty pot, prepare sauce: Melt 1T butter; sauté onion & bell pepper (2-3 min.) until just starting to caramelize.

Step 5

Add remaining 1T butter & sauté ketchup & sugar (2-3 min.). Splash in milk, along with spaghetti. Toss with sauce; fry pasta (1-2 min.) adding some of pasta water to thin out as needed.

Step 6

Season with salt & pepper; stir in Parmesan & parsley.

Step 7

Plate spaghetti, then top with the fried egg.

Step 8

^If you've got tomato paste lying around, then substitute 1T ketchup with tomato paste for deeper, richer tomato flavor.

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