Napolitan Spaghetti with Leftover Vegetables
Try this Japanese take on good ol' spaghetti. What makes Napolitan unique is that it uses ketchup instead of tomato sauce. It may sound strange to the uninitiated, but its sweet and salty flavor is rather addictive. What's more, you can easily incorporate leftover vegetables with the dish. Try this recipe today and let us know what you think.
Pasta (Spaghetti )
Leftover vegetables (onion, green pepper, carrot)
150g in total
･･･ 706 Calories
･･･ 1880 mg
･･･ 31.1 g
･･･ 22.9 g
･･･ 93.3 g
･･･ 8.3 g
･･･ 215 mg
Heat half a tablespoon of olive oil in a frying pan. Break an egg into it and cook a sunny side up with a runny yolk.
Bring water to a boil and add a bit of salt. Boil pasta until a little firmer than al dente.
Cut the sausages into bite-sized pieces. Slice the vegetables into thin strips.
Heat half a tablespoon of olive oil in a frying pan. Saute the sausage slices and vegetables. Add the cooked pasta and saute further.
Add tomato ketchup and mix. Season with salt and pepper.
Serve on a plate and top with fried egg.