Recipes : Renaissance of Tuna Casserole : Food Network

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Renaissance of Tuna Casserole
Recipe courtesy Rachael Ray

Ingredients
Salt
1 pound fettuccine
3 tablespoons extra-virgin olive oil, 3 turns of the pan
4 cloves garlic, finely chopped
1 small onion, chopped
2 (6-ounce) cans Italian tuna in water or oil, drained
1/2 cup tender sun-dried tomatoes, thinly sliced, available in small pouches in
produce department
1/2 cup dry white wine, a couple of turns of the pan
1/2 cup heavy cream, a couple of turns of the pan
Black pepper

1/2 cup frozen peas, a couple of handfuls
Couple handfuls grated Parmigiano-Reggiano
1 cup fresh basil, about 20 leaves, shredded

Instructions
Place pasta water on to boil. Salt water then add
pasta and cook to al dente.

While pasta cooks, heat a deep skillet over medium heat with extra-virgin olive
oil. Saute garlic and onions until tender, 4 to 5 minutes. Add tuna and sun-dried
tomatoes and stir to heat through, another 1 to 2 minutes. Add wine and cook it
down a minute then add cream and season sauce with salt and pepper. Toss hot pasta
and peas with sauce and cheese. Serve on dinner plates and top with shredded
basil.