Spaghetti and Ketchup
One of my favorite and simple meals is spaghetti and ketchup. I like the extra spiciness that ketchup brings to the mix.
Spaghetti and tomato sauce is nice but I like the extra zing of ketchup. Ketchup adds that spicy bite to allow the pasta to give you something to bit in to. You can make your own ketchup which is tomatoes and sugar, vinegar and an array of spices.
What is Ketchup
Ketchup is made with tomatoes, sugar, vinegar/acetic acid and spices. Whereas, tomato sauce is made from tomatoes, oil, meat or vegetable stock and spices.
Tomato ketchup is a sweet and tangy condiment made generally from tomatoes, sugar, and vinegar, with seasonings and spices. The spices and flavors vary, but commonly include onions, allspice, coriander, cloves, cumin, garlic, and mustard, and sometimes include celery, cinnamon, or ginger.
Ketchup comes from the Hokkien Chinese word, kê-tsiap, the name of a sauce derived from fermented fish. It is believed that traders brought fish sauce from Vietnam to southeastern China.
The British likely encountered ketchup in Southeast Asia, returned home, and tried to replicate the fermented dark sauce.
Tomato ketchup or tomato sauce hardly contains any protein, no fiber, no vitamins and minerals. Not to forget that the store bought sauce is high in sugar and sodium. So, apart from that enhancing the taste of the dish this sauce has no health benefits at all.
It's good to know there is quite a lot of tomato in ketchup, and it takes 148g to make 100g of ketchup.
Tomatoes are technically fruit, hence some of the sweetness.
Do we care? Not really. The tasty bite ketchup brings to the spaghetti when I am in need of a quick yet hot meal after a long day is rewarding. Same as spaghetti and tomato sauce but more zingy.
The Ketchup Legend
Legend has it that Henry John Heinz invented ketchup by adapting a Chinese recipe for so-called Cat Sup, a thick sauce made from tomatoes, special seasoning and starch. Food engineer Werner Stoll of the Heinz company is positive: "H.J. Heinz invented ketchup.
Ketchup has the sour taste of fermentation, lots of salt of course, mixed into a vague slurry of anonymous cooked and puréed vegetables, plus a sharp note of acetic acid (vinegar), and to mask it all, sugar.
The other name
The alternative spelling, catsup popped up in a Jonathon Swift poem in 1730. For many years, you could also find the sauce called “catchup" in many places.
How much ketchup
How much ketchup all depends on my desire for the taste. I like to pour on a heap over my pasta and as I progress I may add more. It is part comfort food and part taste bud delight.
The beauty of pasta
You can use any pasta, there is no set rule to the style or type. Swirls, tubes or curls can be used. What I have in the cupboard gets used.
You can make your own ketchup. Or you can just purchase ketchup from the local store. Their may be a few choices.
After a long day the meal takes 10 minutes. Two minutes to place spaghetti in pot, 8 minutes to boil al dente, drain, pour on ketchup sit down and eat.