Hey everyone, it’s Darby Reese again, from the Golden Pear. Here’s another simple weeknight recipe – hope you enjoy.
- 8 oz. spaghetti pasta
- 4 eggs, beaten
- 2 Tbsp. butter, melted
- 2 Tbsp. olive oil
- 1 red bell pepper, cut into strips
- 3 cloves minced garlic
- 1/2 cup chopped red onion
- 6 oz. can white tuna, drained
- 1 cup grated Parmesan cheese
- 1/4 cup chopped parsley
Prepare the pasta according to the directions on the package. While the pasta is cooking, beat the eggs in a large bowl.
In a large saucepan, melt the butter and oil. Sauté the pepper strips and minced garlic until it is tender.
When the pasta has reached al dente stage, drain it and immediately add the pasta to the pan with the sautéed peppers.
Open the can of tuna, drain it and then add the tuna to the pasta and sautéed peppers. Cook it until the tuna is heated. Add the eggs, cheese and parsley to the pan with the pasta and peppers. Stir and cook until the eggs are cooked. Lift the pasta up so the pasta is coated with the sauce.