(6 of 9)
Spaghetti and Spamballs
Recipe courtesy of Chef Kerry Simon of Simon in Los Angeles and Las Vegas
1 lb. of dried spaghetti noodles
2 qts. of water
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
2 (32-oz.) cans crushed tomatoes
2 dried bay leaves
2 Tbsp. chopped thyme
1 Tbsp. chopped rosemary
3 Tbsp. chopped basil
1 can of Spam
Simmer a large pot of salted water for the pasta. Before cooking the pasta, prepare marinara.
Over medium heat sauté onions and garlic in olive oil. Add salt and pepper.
Once onions have become translucent (about 2 minutes), add tomatoes and herbs and simmer on medium heat for 20 minutes.
Using a large melon baler, scoop out balls of spam. Add to a med-hot sauté pan and brown. Once brown, pour marinara over balls and place on low heat.
Add pasta to water and cook to al dente.
Strain pasta and add to marinara and serve.