Recipe of Ultimate My Daughter's Favorite Veggie-Filled Napolitan Spaghetti
Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Award-winning My Daughter's Favorite Veggie-Filled Napolitan Spaghetti. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from My Daughter's Favorite Veggie-Filled Napolitan Spaghetti, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Daughter's Favorite Veggie-Filled Napolitan Spaghetti delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make My Daughter's Favorite Veggie-Filled Napolitan Spaghetti is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook My Daughter's Favorite Veggie-Filled Napolitan Spaghetti using 9 ingredients and 10 steps. Here is how you cook it.
I love napolitan, and I often made this for my daughter's lunch when she was little.
I listed this recipe in the hopes that one day when my daughter grows up she'll make it for me.
Be sure to emulsify the oil and water in Step 6!
If you do this you'll definitely end up with a delicious pasta.
Please use whatever veggies you like. At our house, my daughter loves shimeji and eggplant so we always use lots of those. Recipe by Erihono
Ingredients and spices that need to be Get to make My Daughter's Favorite Veggie-Filled Napolitan Spaghetti:
- 150 grams Pasta
- 1 or 2 Wiener sausages or bacon
- 1 Eggplants
- 1 Tomato
- 1/2 bunch Shimeji mushrooms
- 1/4 Onion
- 1 Green pepper
- 3 slices, minced Garlic
- 3 tbsp Ketchup
Steps to make My Daughter's Favorite Veggie-Filled Napolitan Spaghetti
- Cut the vegetables and the wieners into bite-sized pieces. Dice the tomato.
- Add 2 tablespoons of olive oil to a pan and lightly heat the garlic until fragrant. Heat on low or medium to not burn the garlic.
- Once the garlic is aromatic, add the vegetables and wieners. Line up the eggplant in the pan and cook thoroughly.
- Begin to boil the pasta. We boil with a quite a bit of salt.
- When the eggplant is coated with oil and both sides look deliciously cooked, add one ladle of pasta water.
- Have the oil blend with the pasta water and emulsify. This makes for a delicious pasta.
- Once emulsified, add the tomatoes. Add a little salt and pepper. (Be sure to adjust depending on how much salt you used in the pasta water.)
- Once the pasta has finished boiling, add it to the pan. Stir the tomatoes and pasta together with chopsticks or a wooden spoon.
- Add ketchup and mix well.
- Place on a plate and you're done.
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