拿坡里義大利麵 / Napolitan spaghetti

拿坡里義大利麵是日本的代表融合料理。是咖啡廳和餐廳的經典菜色。將煮好的義大利麵和洋蔥、青椒、火腿等用番茄醬一起翻炒。依照喜好灑上塔巴斯克辣醬和起司粉來吃。在義大利一般來說不會在義大利麵上用番茄醬。名字的由來有諸多說法，但和南義大利的港都拿坡里沒有半點關係。

Napolitan is one of the most popular fusion dishes in Japan, seen on menus at cafes and restaurants, as well as in the home. Boiled spaghetti is stir-fried, mainly with onion, green pepper or ham and flavored with ketchup. Some restaurants put boiled noodles in the refrigerator overnight and cook to order the next day. Some prefer using tabasco and cheese to flavor it. In Italy, generally speaking, ketchup is never used for any pasta, including spaghetti. There are some stories as to why the name is Napolitan, reminiscent of the port town in the southern part of Italy, Napoli. However, there’s no substance to any of them.