Tuna Casserole-Renaissance Of

• 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

1. While pasta cooks to al dente, heat in a deep skillet over medium heat with EVOO. Saute 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.

fettuccine, extra virgin olive oil, garlic, onion, water, tender sundried tomato, white wine, heavy cream, black pepper, frozen peas, cheese, fresh basil

Taken from www.food.com/recipe/tuna-casserole-renaissance-of-215059 (may not work)