Renaissance of Tuna Casserole

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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