Recipe Instructions:
Ingredients
400g/14oz spaghetti (or pasta shape of your choice)
1 tbsp butter
1 medium onion, finely chopped
1 garlic clove, minced or finely chopped
200g/7oz tinned ham, cut into cubes
400g tin pineapple chunks in juice
200g/7oz full-fat cream cheese
salt and black pepper
Method
Cook the spaghetti or pasta in a saucepan of boiling salted water according to the packet instructions.
Meanwhile, melt the butter in a medium saucepan over a low heat. Gently fry the onion for 4–5 minutes, or until softened but not coloured. Add the garlic and chunks of ham and cook for 2–3 minutes more, stirring regularly.
Drain the pineapple, reserving the juice. Add the cream cheese and pineapple chunks to the onion and garlic, along with half the juice. Cook together for 2–3 minutes, or until the cheese melts and the pineapple pieces are hot. Add the remaining juice and heat through gently.
Drain the pasta then return to the pan and add the ham and pineapple sauce. Season with a little salt and lots of black pepper. Toss together until the spaghetti is lightly coated in the sauce and serve immediately.
