pat's Recipe

Renaissance of Tuna Casserole ( Becky\'s)

Category: Seafood

salt
1 lb fettucini
3 Tbsp extra-virgin olive oil, 3 turns of
the pan
4 cloves garlic, finely chopped
1 small onion, chopped
2 (6 ounces) cans Italian tuna in water or
oil, drained
1/2 cup tender sun-dried tomatoes, thinly
sliced, available in sm pouches in the
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 frozen peas, couple of handfuls
couple handfuls grated Parmigiano-Reggiano
1 cup fresh basil, about 20 leaves, shredded

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, 4-5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1-2 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. Top with shredded basil.

4 servings