Renaissance of Tuna Casserole

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

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
Directions

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.


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Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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