SPAGHETTI NIPPONESE
Gluten-Free and Lactose-Free
Most of my recipes can be made with gluten and lactose
Serves: 2 (recipe can be multiplied for your family’s needs)
Last night, I was thinking about what to make for dinner and decided on this recipe which is one of our favorites. It is an easy to make pasta dish. Everything I need for the basic recipe is always in the pantry.
I saw this recipe a long time ago while on a web search. Occasionally, our daughter, Catharine and Peter both like spaghetti mixed with ketchup. I have never liked spaghetti mixed with ketchup so I decided to try my version of this Japanese recipe. We all think is a yummy.
Apparently, during WWII, there was a shortage of tomato sauce in Japan. The head chef of one of their top hotels decided to make spaghetti with ketchup. I have never had the original recipe, so I don’t know what it should taste like! This is my own version.
Because we eat a high-protein and fiber-meals, I usually add meat on the side as well as a salad.
As always before you turn on the stove gather all the ingredients you will need, then measure according to the recipe and set aside.
The recipe:
Barilla gluten-free spaghetti - 6oz uncooked. Cook and reserve 1 c of water. (you can use any kind of pasta you have on hand)
Filippo Berio Olive oil - 2 to 3 T (use butter if you are not lactose intolerant)
Onion – thinly sliced vertically 1 c
Heinz tomato ketchup - 3/4 to 1 c depending how saucy you want
Black pepper - ground to taste
Diamond Crystal Kosher Salt - 2T plus
Parmesan Cheese – shredded or grated, ¼ c (optional)
Parsley/Basil – 2 T, rough chopped (optional)
How to make the recipe:
Cook the pasta. (my way: I use about 1 1/2 qts of water for 6 oz of gluten-free spaghetti.) Bring the water to a boil. Add 2T salt and pasta to the pot and stir. Let the water come back to a boil and boil 2 minutes. Stir, cover the pot and turn the heat to the lowest you can or even turn off the stove. set a timer for 9 minutes. Drain the pasta in a colander and reserve 1 c of the pasta water to add to the “sauce”)
For this recipe cook the spaghetti for slightly less time: for 7 minutes instead of 9 minutes.
While the spaghetti is cooking, cook onion over medium-low heat in olive oil in a large skillet until soft and beginning to turn golden. (i wait for the pasta to be done and use the same pot thus giving myself less to clean up).
Add ketchup, 3/4 c begin with, stir and cook 2 minutes. Add ½ c reserved spaghetti cooking water into the pot, stir and cook for 2 more minutes. I like the sauce to look orangey-red, like Campbell’s tomato soup. That color produces the taste I think optimal. The amount of ketchup and water depends on how saucy you like your spaghetti.
Add the spaghetti to the sauce mixture and toss to coat, grind pepper over the pasta, stir, cover and let the pasta get warm. About 2 minutes. Garnish with parmesan and chopped parsley and or basil (optional).
Most-times, I cook meat of some sort for a side dish.
My recent favorite is boneless skinless chicken thighs. I use about ¾ lb for the two of us: Cut the chicken into 1” pieces, toss with ½ t baking soda mixed with 1 t water, 1 t salt, ½ t ground pepper, and 1 t agave or sugar. Toss all, let sit while you get water boiling for the pasta. Stir fry on high in olive oil for 3 to 6 minutes until the meat gets golden and caramelized.
Serve with a salad on the side.