My Daughter's Favorite Veggie-Filled Napolitan Spaghetti

My Daughter's Favorite Veggie-Filled Napolitan Spaghetti

A napolitan that comes close to the sour tomato pasta sauce my daughter loves. You'll be able to eat a lot of delicious veggies.

Ingredients: 1 adult serving (or 2 servings for kids)

150 g
Wiener sausages or bacon
1 or 2
1 (medium size)
1 (medium size)
Shimeji mushrooms
1/2 bunch
Green pepper
2-3 slices, minced
3 tablespoons


1. Cut the vegetables and the wieners into bite-sized pieces. Dice the tomato.
2. 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.
3. Once the garlic is aromatic, add the vegetables and wieners. Line up the eggplant in the pan and cook thoroughly.
4. Begin to boil the pasta. We boil with a quite a bit of salt.
5. When the eggplant is coated with oil and both sides look deliciously cooked, add one ladle of pasta water.
6. Have the oil blend with the pasta water and emulsify. This makes for a delicious pasta.
7. 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.)
8. Once the pasta has finished boiling, add it to the pan. Stir the tomatoes and pasta together with chopsticks or a wooden spoon.
9. Add ketchup and mix well.
10. Place on a plate and you're done.

Story Behind this Recipe

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.