While visiting Tokyo and Kyoto I made every attempt possible to only eat Japanese food. After a week or so this can become a daunting task. I was very happy to find “Japanese spaghetti”. Usually it is made with a cheesy marinara. The meat is often pork or tuna. I like to make this dish at home since it reminds of my visits to Japan and mostly because it’s a quick cook dish that is very nutritious and delicious to both adults and kids. It has a subtlety sophisticated enough, yet simple enough to appeal to a wide range of taste buds.
8 oz uncooked spinach tagliatelle
3 tbsp. extra virgin olive oil
1 cup chopped onions
1 minced clove garlic
1–2 chopped tomatoes
1 tbsp. capers
12 oz. canned tuna drained or 8 oz cooked tuna (broken up)
1 1/2 cups marinara sauce
4 oz. grated sharp cheddar
black pepper and salt to taste
Heat a pot of water with 1 tsp kosher salt and 1 tbsp. olive oil. Boil the tagliatelle for 8–9 minutes until al dente
Heat 2 tbsp of olive oil on medium in a large pan. Add onions, garlic, and cook for 2 minutes. Add chopped tomatoes, marinara — cook for 1 minute, then add capers and stir. Stir in tuna and bring heat down 1 notch. Add pasta to pan and toss.
Add grated cheddar and stir in. Serve
