The Easiest Ever?! A New Style of "Adult Napolitan" Pasta

Overview

Presented by Italian chef Shuichiro Masuya, this "Adult Napolitan" is an incredibly simple recipe featuring prosciutto as the only topping and requiring nothing more than mixing. The sauce, made with a base of unsalted butter, grated cheese, and ketchup, emulsifies from the heat of the freshly boiled pasta to create an elegant and rich flavor. Topped with prosciutto and finished with olive oil and black pepper, you can easily recreate restaurant-quality Napolitan pasta at home. With absolutely no stir-frying involved and minimal cleanup, it is a highly beginner-friendly recipe.

Key Tips

• Prep
  • Adding 10g of rock salt per 1L of water to the boiling water seasons the pasta itself, which ties the overall flavor of the dish together.
• Sauce Prep
  • Combine 40g unsalted butter, 4 tbsp grated cheese, and 3 tbsp ketchup in a bowl beforehand. The butter melts from the heat of the freshly boiled pasta, so no cooking is required.
• Emulsifying
  • Drain the cooked pasta well, add it immediately to the bowl, and toss quickly. This emulsifies the butter and grated cheese into a creamy sauce.
• Heat Control
  • The only step requiring the stove in this recipe is boiling the pasta. Since the sauce is not heated at all, there is no need to worry about burning or heat control.
• Finishing
  • The prosciutto is not cooked; simply place it on top at the end. Drizzle with olive oil for added richness and flavor, and add plenty of black pepper for a sophisticated accent.
• Ingredients
  • Using unsalted butter makes it easier to balance the saltiness of the ketchup and grated cheese, resulting in an elegant flavor.
• Proportions
  • For 160g of pasta (serves 2), the ratio of 40g butter, 4 tbsp grated cheese, and 3 tbsp ketchup is the golden ratio for perfectly coating the pasta.

* Tap ingredient names to find on Amazon

• 160gpasta (serves 2)
• 10grock salt per 1L of water (for boiling pasta)
• 20gprosciutto
• 4tbsp grated cheese
• 3tbsp ketchup
• 40gunsalted butter
• Oliveoil, to taste
• Blackpepper, to taste

Instructions

1. 1

   Bring a large pot of water to a boil and add 10g of rock salt per 1L of water.

2. 2

   Start boiling the pasta according to the package instructions.

3. 3

   While the pasta is boiling, place 40g unsalted butter, 4 tbsp grated cheese, and 3 tbsp ketchup in a bowl (no need to mix them yet).

4. 4

   Once the pasta is cooked, drain it well and immediately add it to the bowl from step 3.

5. 5

   Toss the pasta thoroughly so the heat from the freshly boiled pasta melts the butter and coats everything evenly.

6. 6

   Plate the pasta and top with 20g of prosciutto.

7. 7

   Drizzle with olive oil and finish with plenty of black pepper to taste.

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桝谷のSimple is best

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