Equipment (In order of use):
Medium Pan to hold up to 400g of Pasta
Large Mixing Bowl
Firstly, Boil up a pan of water for the pasta chosen, to cover the pasta by 12mm (1/2") of water. Once the water has boiled add the pasta.
Secondly, open the cans of tomatoes and pour into a large pan, and put on a medium heat. Stir every 2 mins, and turn down the heat if it bubbles violently between stirring. Chop the spam and onions and add to the tomatoes. Add the mixed Italian Herbs, stir and taste, Add the Golden Syrup, stir and taste. Add the lemon's juice, stir and taste. Balance the lemon's juice and Golden Syrup until the sauces taste is tangy with a sweet after taste. Add the salt and pepper to taste. Leave to simmer on a low heat.
At this point the pasta should be about ready. It should take 8-10 minutes for dried pasta to be al dente. However, the only true way to check pasta is ready is to taste it. Take a fork and in the middle and top of the pan take a pasta and bite, if it doesn't feel ready, leave for a minute and repeat until ready. Once ready, turn off the heat, and drain through a collander/sieve until very dry.
The pasta will be steaming, while it is, pour into a large mixing bowl and add the mayonnaise and mix into all the pasta, ensure all the pasta is easily covered. If required to ensure the pasta is all covered, add a little more mayonnaise.
Once this is complete, add the tomato puree to the sauce to thicken. It should still be fluid after adding the puree, but it should not have watery juices. Add more Tomato puree if this is the case (some purees are not as good as others!)
Take the sauce off the heat. Once this is complete, find a large pyrex style baking dish and pour the pasta mayo into the pyrex dish on the bottom, ensure the pasta is not piled and is level. Pour the sauce with spam onto the top. Spread until even. Evenly mix the cheese onto the top of the sauce so it covers the whole bowl.
Place the bowl into the oven on Gas Mark 6 (400 degF / 205 degC) for 15-20mins, for electric ovens allow to pre-heat. Check at 15mins, if cheese has browned by this point, remove from oven.
Serve with the salad on warm plates. Enjoy your meal, I know I did!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (110g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 60 (51%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 5.1mg||2 %|
|Sodium 145.3mg||5 %|
|Potassium 127mg||3 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 14.2g|
|Protein 1.2g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 117
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