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Prep time
10 minutes
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Cook time
20 minutes
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Serves
1
Author Notes
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
Test Kitchen Notes
Featured in: The Story of Spaghetti Napolitan, Japan's Best Pasta Dish. —The Editors
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Ingredients
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4 ounces
spaghetti (I prefer thin, but regular is fine)
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Kosher salt, to taste
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1
large organic egg
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Olive oil, for frying egg
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Freshly ground black pepper
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2 tablespoons
unsalted butter, divided
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1/2
red onion, thinly sliced
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1/2
red bell pepper, thinly sliced
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2 tablespoons
ketchup^
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1 pinch
sugar
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1 tablespoon
milk
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1/4 cup
Parmesan
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1/4 cup
fresh chopped parsley
Directions
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Bring a medium pot of water to a boil, season with salt, and cook the spaghetti according to package instructions.
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Meanwhile, fry egg in some olive oil, sunny-side up, until crispy at the edges. Season with salt and pepper and set aside.
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When pasta is done, reserve 1/2 cup of the cooking water, drain, and set spaghetti aside for later.
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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.
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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.
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Season with salt and pepper and stir in the Parmesan and parsley. Plate spaghetti, then top with the fried egg.
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^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 was the Table for One columnist at Food52. He is currently working on his first cookbook, KOREAN AMERICAN, to be published by Clarkson Potter in 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at The New York Times, where he works now as a writer. Follow him on Twitter and Instagram at @ericjoonho.
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