Spaghetti Napolitan (named after Naples, Italy), or what I like to call "ketchup spaghetti," 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. —Eric Kim
spaghetti (I prefer thin, but regular is fine)
Kosher salt, to taste
large organic egg
Olive oil, for frying egg
Freshly ground black pepper
unsalted butter, divided
red onion, thinly sliced
red bell pepper, thinly sliced
fresh chopped parsley
In This Recipe
Bring a medium pot of water to a boil, season with salt, and cook the spaghetti according to package instructions.
Meanwhile, fry egg in some olive oil, sunny-side up, until crispy at the edges. Season with salt and pepper and set aside.
When pasta is done, reserve 1/2 cup of the cooking water, drain, and set spaghetti aside for later.
In the now empty pot, prepare the sauce: Melt 1 tablespoon butter and sauté onion and bell pepper for 2 to 3 minutes, until just starting to caramelize.
Add the remaining tablespoon butter, then stir in the ketchup and sugar. Sauté for 2 to 3 minutes, until ketchup has cooked down a bit. Splash in milk, along with the cooked and drained spaghetti. Toss with the sauce and fry pasta for a minute or so, adding some of the reserved cooking water to thin out as needed.
Season with salt and pepper and stir in the Parmesan and parsley. Plate spaghetti, then top with the fried egg.
^If you've got tomato paste lying around, then substitute 1 of the tablespoons ketchup with tomato paste for a deeper, richer tomato flavor.
Eric Kim is a Senior Editor at Food52, where his weekly solo dining column, Table for One, runs every Friday morning. Formerly the Digital Manager at Food Network, he writes about food, travel, and culture and lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can follow him on Twitter @ericjoonho.