Renaissance of Tuna Casserole

Filed under Pasta Seafood

Servings: 4

Recipe courtesy Rachael Ray. A stovetop take on tuna casserole.

Ingredients

  • Salt
  • 1 lb Fettuccine
  • 3 tbsp Olive oil, extra-virgin
  • 4 clove Garlic, finely chopped
  • 1 Onion, small, chopped
  • 2 can Tuna, 6-ounce Italian tuna in water or oil, drained
  • 1/2 cup Sun-dried tomato, tender, thinly sliced
  • 1/2 cup White wine, dry
  • 1/2 cup Heavy cream
  • Black pepper
  • 1/2 cup Pea, frozen
  • 2 handful Parmesan, Parmigiano-Reggiano, grated
  • 1 cup Basil, fresh, about 20 leaves, shredded

Directions

  1. Cook the pasta in salted boiling water to al dente.
  2. Meanwhile heat the oil in a deep skillet over medium heat and saute the garlic and onion until tender, 4 to 5 minutes. Add the tuna and sun-dried tomatoes and heat through, 1 to 2 minutes.
  3. Add the wine and cook down a minute, then add the cream and season with salt and pepper.
  4. Toss the hot pasta and peas with the sauce and cheese. Serve topped with the basil.