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.
Add wine and cook down a minute then add cream and season sauce with salt & pepper.
Toss hot pasta and peas with sauce and cheese. Top with shredded basil.