“Spaghetti Naporitan (Napolitan)” is one of most popular Yoshoku style dishes.
Naporitan is related to Neapolitan-sauce, but the recipe is absolutely different. It is sauted with tomato ketchup or tomato-based sauce, onion, green peppers, sausage or bacon, and often common mushrooms. And it is served with Tabasco sauce.
This pasta dish was born in Yokohama city and there are two local roots.
- Yokohama New Grand Hotel
It opened in 1927 and chef Irie Shigetada created spaghetti Naporitan with tomato-based sauce, who was inspired by on of the military rations of GHQ after World War II.
- Restaurant Center Grill
Spaghetti Naporitan of Center Grill has been used tomato ketchup since its opening in 1946.
Today various Naporitan are commercialized as bento by Konbini store, and also sold as frozen food pack at supermarket. 🍴
For two persons
- Cut sausage (100 g) into one bite size, and slice onion (1/2 piece) and green pepper (1 piece). *Green pepper is most essential flavor in Naporitan.
- Heat oil in a pan and fry sausage, onion, and green pepper with a pinch of salt and black pepper.
- Add spaghetti (dry 200-240 g ).
- Put tomato-ketchup (8 tbs ) and tomato puree (1 tbs) and mix them. *Add Worcester-sauce (1/2 tbs) if desired.
Nostalgic taste of the former generation Showa.
・Naporitan / Napolitan
is one of most popular Yoshoku style dishes. ナポリタン（なぽりたん）