Renaissance of Tuna Casserole

Yes, that is really what this recipe is called. And it may have a "fancy" name, but it's a simple and really tasty meal. Definitely not your typical tuna casserole with the layer of breadcrumbs on top. And at least according to Jonathan, so much better. Though I do occasionally want that crunchy-topped casserole, I think I agree.

Renaissance of Tuna Casserole
Courtesy of Rachael Ray



Salt
1 pound fettuccine
3 tablespoons extra-virgin olive oil
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
1/2 cup dry white wine (try not to substitute with broth, it really makes a difference)
1/2 cup heavy cream
Black pepper
1/2 cup frozen peas, a 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. Sauté 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.