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Reproduce "that taste" with ketchup. 【 Friendly Napolitan 】 Hold the point and bring it closer to the taste of a professional.

It is a recipe that you can reproduce the nostalgic and friendly taste of Napolitan at home! The biggest point is to boil down the ketchup and condense the umami. By adding milk, it will have a mellow and elegant taste. In addition to standard ingredients such as bacon, onions, and peppers, you can arrange it freely, such as adding seafood such as shrimp and squid, or replacing peppers with other favorite ingredients according to your child. By cherishing the basics of cooking and adding a little effort of a professional, the usual Napolitan will be delicious.

< 🍳 cost ⇒ about 300 yen >

< ⏰ cooking time ⇒ about 30 minutes >

[Materials]

(for 1 person)

Spaghetti 80g

1 liter of water

Salt 2 tsp

1 / 2 onion

1 green pepper

Bacon 50 g

1 clove of garlic

1.5 tablespoons olive oil

ketchup tablespoon 4

50 ml milk

60 ml of boiled water

1 pinch of salt

A little pepper

Coarsely ground black pepper

Parmigiano

・ Appropriate amount of Reggiano

[How to make]

① Shred bacon, onion and bell pepper, and chop garlic

② Put olive oil, garlic and bacon in a frying pan and fry over low heat.

③ When the scent comes out, add the onion and green pepper, fry over medium to high heat and season with a pinch of salt

④ Make a space, add ketchup, boil down and mix with ingredients

⑤ Add milk and simmer over low heat for 30 seconds

⑥ Boil spaghetti (2 teaspoons of salt in 1L of water)

⑦ Add 60 ml of boiled juice to the sauce and mix

⑧ Mix the boiled spaghetti with the sauce and season with pepper to complete

[Point]

✔ ketchup is boiled down to bring out the umami

✔ milk for a mellow and elegant taste

✔ bacon is better if it is finer, and it is better if it is larger

# napolitan # nostalgic # ketchup # cooking # recipe

2025/12/14 Edited to

... Read more「具材を切るのが面倒」「今日はケチャップだけで済ませたい」って日にやってよかった、ケチャップナポリタンの補足メモです。私も“ナポリタン=具が多い”と思っていたんですが、コツを押さえると具なし(または最小限)でもちゃんと“昔ながらのナポリタン感”が出ます。 まず、ケチャップの酸味飛ばし。ここが一番差が出ました。フライパンの空いたスペースにケチャップを入れて、ヘラで薄く広げるようにしながら中火で30秒〜1分ほど加熱します。色が少し濃くなって、ツンとした匂いが落ち着いたらOK。ここで焦がすと苦味が出るので、ジュッと音が強すぎたら火を弱めます。ケチャップだけのパスタでも「ソースっぽさ」が出るのは、このひと手間のおかげでした。 次に「ケチャップだけ」でも味がぼやけない工夫。具なしで作るなら、塩をほんの少しだけ先に入れて“土台の味”を作るのがラクでした(入れすぎるとケチャップの甘みが死ぬので、ひとつまみから)。こしょうは最後に。粗挽き黒こしょうまでいくと喫茶店っぽさが増して、味が締まります。 スパゲッティ側のコツは“ゆで汁を足す”こと。ケチャップは水分が少ないので、そのままだと麺に絡みにくくパサつきがち。ゆで汁を少し(目安60ml)入れて、ソースを乳化っぽくさせると一気に食べやすくなりました。もし具なしでコクが欲しい日は、ここで牛乳を少し(50mlくらい)入れると、酸味が丸くなって優しい味に寄ります。 「ナポリタンに合うケチャップってどれ?」と迷ったときは、まずはいつものケチャップで十分でした。大事なのは銘柄よりも“煮詰めて酸味を飛ばす”こと。逆に甘めのケチャップを使う日は、こしょう多め+粉チーズ(パルミジャーノ・レッジャーノでも)でバランスが取りやすかったです。 最後に、ケチャップが合う食べ物としては、同じ要領で炒めご飯(ケチャップライス)やウインナー炒めも酸味が落ち着いてワンランク上がります。まずケチャップを少し煮詰めてから具と合わせる、これだけで「この味」に寄るので、よかったら試してみてください。

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