Spaghetti Napolitan
Directions
- 1Cut the onion into 1/3 inch slices.
- 2Cut the pork loin ham into 1/3 inch wide strips.
- 3Slice the button mushrooms into 1/4 inch slices.
- 4Cut the bell peppers in half, remove stems and seeds, and chop into 1/8 inch strips.
- 5Pinch the parsley and chop it into fine pieces.
- 6Remove the garlic sprout and slice the garlic with the root end attached, make cuts across the garlic parallel to the cutting surface, chop across the other two cuts, and mince well.
- 7Prepare boiling water for spaghetti; add salt to a pot of water and let it simmer on the burner.
- 8Pour olive oil in a deep dish pan, swirl the olive oil so that it coats the pan, and fry the onion slices at medium heat; lightly brown the surface in order to bring out the sweet flavor.
- 9Add the chopped garlic and stir lightly; when you can smell the aroma of the cooked garlic, add the pork loin ham and button mushrooms, stir fry until lightly colored.
- 10Add the bell peppers and stir; finally, add the tomato ketchup to the ingredients and toss to coat with the tomato ketchup.
- 11Measure about 3 tablespoons of boiling water from the pot and pour into the tomato sauce, mix the tomato sauce evenly, and turn off the burner.
- 12Put the spaghetti in the pot of boiling water and let it completely submerge with a set of chopsticks; the cooking time varies from which spaghetti you use, so follow the directions on the package.
- 13Reheat the tomato sauce for about 30 seconds when the pasta is almost ready to eat.
- 14When the pasta is cooked, put the spaghetti in the tomato sauce so that it covers all the spaghetti.
- 15Add powdered parmesan cheese and butter; when the butter melts and blends into the spaghetti, serve it on a plate with tongs.
- 16Grate a small block of parmesan cheese and grate it over the pasta; garnish with parsley as well.
Ingredients
- 150 g Spaghetti
- 1500 ml Water
- 2 tsp Salt
- 0.5 個 Onion
- 1 片 Garlic
- 100 g Pork Loin Ham
- 5 Button mushrooms
- 2 Bell peppers
- 2 tbsp Olive oil
- 3 tbsp Tomato Ketchup
- 3 tbsp Parmesan cheese
- 0.5 tbsp Butter
- 1 bunch Parsley
Equipment
knifecutting boarddeep dish panpottongs
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