Easy Corned Beef Spaghetti with Mushroom

Today is our first day after we arrived from Hongkong for a one-week vacation. Haven't gone to grocery store yet but we still have some canned goods in the cabinet. Actually, these supplies were part of the Christmas basket from hubby's company. We do not usually celebrate noche buena and we're also unable to celebrate media noche with a lot of food (just hot pot) since we're leaving the country on New Year's day at 3 a.m. So the ingredients were left untouched. Though the fridge is empty, we're very lucky. We can still survive a meal! Plus, a salad! But for now, I'll be posting this very easy but delicious spaghetti with  mushroom and corned beef.

INGREDIENTS

2 tbsps olive oil
2 cloves garlic, finely chopped
1 pc onion, finely chopped
2 medium cans or a big can of corned beef
250/270g spaghetti sauce Sweet Filipino Style
500g spaghetti noodles
1 medium can button mushroom, sliced
1/2 cup water
salt and pepper to taste

COOKING PROCEDURE

1. Cook the spaghetti noodle according to package instructions. Set aside.
2. Saute garlic and onion in olive oil.

3. Add the corned beef and button mushroom.

4. Add UFC Spaghetti Sauce and water.

5. Add water to thin the sauce, add salt and pepper to taste. Simmer for 3 minutes.

6. Pour over cooked pasta. Top with grated cheese and basil leaves if desired.

Yummy!