with chili con carne. Unlike in Italy, in other countries spaghetti is often served with Bolognese sauce. In the Philippines, a popular variant is the Filipino spaghetti, which is distinctively sweet with the tomato sauce sweetened with banana ketchup or sugar. It typically uses a large amount of giniling (ground meat), sliced hotdogs, and cheese. The dish dates back to the period between the 1940s to the 1960s. During the American Commonwealth Period, a shortage of tomato supplies in the Second World War forced the development of the banana ketchup. Spaghetti was introduced by the Americans and was tweaked to suit the local Filipino predilection for sweet dishes. Sapaketti phat khi mao (Spaghetti fried drunken noodle style) is a popular dish in Thai cuisine. Spaghetti is a main part of laksa Johor, a specialty from Johor, Malaysia. Spaghetti dishes Spaghetti aglio e olio – ("spaghetti with garlic and oil" in Italian), a traditional Italian pasta dish coming from Naples. Spaghetti alla puttanesca – (literally "spaghetti whore-style" in Italian), a tangy, somewhat salty Italian pasta dish invented in the mid-20th century. The ingredients are typical of Southern Italian cuisine: tomatoes, olive oil, olives, capers and garlic. Spaghetti alla Nerano – from the village of Nerano, near Naples. With fried zucchinis and a local variant of provolone. Spaghetti alle vongole – Italian for "spaghetti with clams", it is very popular throughout Italy, especially its central regions, including Rome and further south in Campania (where it is part of traditional Neapolitan cuisine). Spaghetti and meatballs – an Italian-American dish that usually consists of spaghetti, tomato sauce and meatballs. Spaghetti Bolognese – spaghetti with Ragù (minced beef and tomato sauce). Consumption By 1955, annual consumption of spaghetti in Italy doubled from per person before World War II to . By that year, Italy produced 1,432,990 tons of spaghetti, of which 74,000 were exported, and had a production capacity of 3 million tons. Nutrition Pasta provides carbohydrates, along with some protein, iron, dietary fiber, potassium and B vitamins. Pasta prepared with whole wheat grain provides more dietary fiber than that prepared with degermed flour. Records The world record for the largest bowl of spaghetti was set in March 2009 and reset in March 2010 when a Buca di Beppo restaurant in Garden Grove, California, filled a swimming pool with more than of pasta. In popular culture The term Spaghetti Western was used by American critics