Canned tuna and pasta are perfect together

It was a busy weekend, to say the least. Most weekends for us are really “two working days until Monday!” With nine events spanning six counties over the weekend, this one was no different.

Jodi is on a trip so I was managing on Sunday night for dinner. Break out the canned tuna!

As you know, I love it and Jodi can’t stand it. I usually don’t cook when Jodi is away and just look for leftovers in the fridge. But I took the opportunity to try something and see if it worked. It made. And it was quite simple to prepare in about 15 minutes.

Chop a few pieces of pepperoni.

Spadea’s tuna and pasta recipe

Spadea’s tuna and pasta recipe

Then a jalapeno pepper (save the seeds!) and a fried green pepper, then some cherry tomatoes.

Spadea’s tuna and pasta recipe

Spadea’s tuna and pasta recipe

Add a little butter to a non-stick pan (no Teflon!) I use HexClad. Melt the butter over low heat with about 4 anchovies.

Spadea’s tuna and pasta recipe

Spadea’s tuna and pasta recipe

Then add the pepperoni, peppers and tomatoes.

Spadea’s tuna and pasta recipe

Spadea’s tuna and pasta recipe

Boil the Barrilla protien pasta or the Jovial Spelled pasta.

Spadea’s tuna and pasta recipe

Spadea’s tuna and pasta recipe

Add two cans of “Fresh Catch” tuna to a bowl and save the olive oil from one can and drain the second.

Spadea’s tuna and pasta recipe

Spadea’s tuna and pasta recipe

When the pasta is cooked, al dente, DON’T OVERCOOK IT! Add it to the pan with the butter sauce, a little salt, pepper and Italian seasoning. Cook for about a minute together, then add to the bowl.

Spadea’s tuna and pasta recipe

Spadea’s tuna and pasta recipe

The above post reflects the thoughts and observations of Bill Spadea, host of New Jersey talk show 101.5. All opinions expressed are those of Bill. Bill Spadea is on the air weekdays from 6-10 a.m., speaking from Jersey, taking your calls at 1-800-283-1015.

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