Tuna Casserole-Renaissance Of

Submitted by Julie Bs Hive

"From Rachel Ray. Something old is new again!"

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 1 lb fettuccine
• 3 tablespoons extra virgin olive oil
• 4 garlic cloves, finely chopped
• 1 small onion, chopped
• 2 (6 ounce) cans tuna in water or (6 ounce) cans tuna in vegetable oil, drained
• 1⁄2 cup tender sun-dried tomato, thinly sliced
• 1⁄2 cup dry white wine
• 1⁄2 cup heavy cream
• black pepper
• 1⁄2 cup frozen peas
• grated parmigiano-reggiano cheese
• 1 cup fresh basil, shredded

directions

1. While pasta cooks to al dente, heat in a deep skillet over medium heat with EVOO. Sauté garlic and onions until tender, 4-5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1-2 minutes.
2. Add wine and cook down a minute then add cream and season sauce with salt & pepper.
3. Toss hot pasta and peas with sauce and cheese. Top with shredded basil.

Reviews

[Liza at Food.com]

YUM! Made this for a dinner party last night and it really is elegant and guest worthy yet very easy and you can easily have most the ingredients on hand. I could also see tossing this into a casserole dish and baking with breadcrumbs or panko on top, but why mess with perfection? Thanks Julie for one of my new fave pasta recipes-will be making again and again!