Spaghetti a la Clara
The one and only Spaghetti a la Clara by Claire from 90s pop-group Steps! The most nostalgic dinner of - wait for it - tomatoey cheesy sauce made with tomato soup. My sister and I only eat it together, absolutely covering it in cheese, and still do so twenty years later. Food snobs look away now, this isn't for you!
Servings: 2
Ingredients
- 150-200 g dried pasta depending how hungry you are
- Half a white onion
- 1 clove of garlic
- A large handful of mushrooms
- Some slices of cooked packaged ham
- 1 tin of tomato soup preferably Heinz
- Hearty gratings of as much cheddar cheese as you want
- Salt and freshly ground black pepper
Instructions
- Finely dice the onion and slice the mushrooms.
- Fill a large pan with water and sprinkling of salt. Bring to a boil and add the spaghetti. Cook according to packet instructions. Once cooked, drain thoroughly.
- Heat a drizzle of oil in a deep frying pan or sauté pan. Once it is hot, add the onion and fry on high heat for one minute before lowering the temperature to low-medium and cooking until soft and lightly golden, stirring regularly. If onions start to catch add a splash more oil and reduce the heat.
- Finely chop or crush the garlic and add to the pan and cook for until aromatic.
- Add the mushrooms and cook until soft. Tear up the slices of ham and toss together with the onion and mushrooms, cooking gently for a minute or so. Season with salt and pepper.
- Pour in the soup (clean out the can with a splash of water and add to the sauce). Bring to the boil then reduce to a simmer and cook for five minutes.
- Grate as much or as little cheese as you would like over the sauce and stir to melt. I recommend a mini mountain of it.
- Pour in the spaghetti and toss to coat in the sauce. Season again and divide into bowls. Cover with cheese and devour.