Tuna Casserole-Renaissance Of |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Rachel Ray. Something old is new again! 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 2 (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.
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