Recipes

Japanese Spaghetti Napolitan Without Ketchup Recipe

Recreating Japan’s Most Popular Pasta.

There’s nothing more comforting than a hot plate of pasta. And of all places in the world, Japan makes some of the best pasta dishes influenced by their love of all food and their history with foreign presence like with the Europeans and Americans. Learn the recipe for Japan’s most popular local pasta. Here is my Japanese Spaghetti Napolitan Without Ketchup Recipe:

Inspired by the Real History of Spaghetti Napolitan

Most articles and recipes require you to use ketchup for an authentic Japanese Napolitan. Yes, it is true that professional cooks and home cooks in Japan do use Japanese ketchup for this recipe.

However, in researching the history of this dish, the chef who worked in a luxury hotel actually used real tomato sauce. As other cooks and restaurants popularized the dish, they used ketchup because it was far more available and far cheaper than tomato sauce at that time.

Read more about the dish: Twirl Back in Time to Learn About Japanese Spaghetti Napolitan History.

In line with this historical account, here is my recipe for Japanese Spaghetti Napolitan without using ketchup:

Japanese Spaghetti Napolitan Without Ketchup Recipe

Serves 4 to 5
Ingredients

1 lb, or 500grams, of Spaghettini pasta (Barilla or De Cecco)
1 whole large onion, peeled and cut into quarters
4 cloves of garlic, peeled
4 Tablespoons of extra virgin olive oil
28 oz. can of whole peeled tomatoes (preferably San Marzano, if not use a high-quality Italian brand)
2 Tablespoons of Tomato Paste in a tube, also known as Double Concentrate Tomato Puree
1 teaspoon premium fish sauce (brands such as Tra Chang, Three Crabs, or Thai Kitchen)
3 tablespoons of kosher salt
1 teaspoon of white sugar

1. In a large pot, boil enough water to cover and cook the 1 pound of pasta. Add 2 tablespoons of salt to the water. While the water comes to a boil over high heat, you can proceed with the next steps. If the water starts to boil while you are still working on the sauce, lower the heat to medium until it is time to cook the pasta.

2. In a food processor, finely mince together the onion and garlic gloves until it is a smooth mash. This step brings out the juices of the aromatics and creates a finer sauce texture.

3. Heat a large pan over medium-high heat. Add 3 tablespoons of extra virgin olive oil to the warm pan. Then add the onion-garlic mash to the pan and 1 generous teaspoon of kosher salt. Spread evenly on the pan and sauté while occasionally stirring for about 5 minutes. Do not be tempted to undercook at this stage. Even if the aromatics are finely cut, they still need to be cooked for the same amount of time as if they were chopped or julienned.

4. While the onions and garlic cooks, open the can of whole peeled tomatoes. Use a fork or spoon to place the whole tomatoes into the food processor you used for the onions and garlic. Blend until smooth. Set aside for a few minutes.

5. Squeeze about 2 tablespoons of tomato paste into the onion-garlic mixture. Stir and incorporate the paste well.

6. Add all the tomato sauce to the pan. If there is excess tomato sauce stuck in the sauce, pour about 1/4 cup of water into the can to swirl off the tomato sauce and pour that into the pan as well.

7. Add 1 generous teaspoon of kosher salt, 1 teaspoon of sugar, and 1 teaspoon of fish sauce. Stir well and reduce the heat to low. Simmer and occasionally stir for at least 15 to 20 minutes to cook off the acidity of the tomatoes.

8. Taste the sauce to see if you need to add more salt and/or sugar. It should not be too salty nor too sweet. The salt will enhance the flavors while the sugar is added to round off the flavor profiles and lessen the acidity.

9. While the sauce simmers, cook the spaghettini to about 1 minute and 30 seconds less than what the package indicates as the al dente timing.

10. When the pasta is cooked and ready, use tongs to scoop the noodles directly from the pot to the pan. Transfer a portion at a time, mix it a little bit with the tongs, and transfer some more noodles. This makes it easier to blend in the sauce, and if the sauce is too little, you set aside the rest of the pasta in the pot into a leftover container (in which you can pour a little olive oil to coat the pasta so it does not stick). Do not through your pasta water yet, as you may need to use it.

11. Add 1 tablespoon of extra virgin olive oil for added smoothness and taste. Mix the pasta into the sauce using the tongs. If the sauce becomes too thick as you mix, add a spoonful of pasta water. Do not use more than 1/2 cup. Turn off the heat and transfer to a serving platter, or serve directly onto each person’s plate.

12. Garnish each pasta serving with grated Parmigiano-Reggiano. And now you’re ready to twirl!