Renaissance of Tuna Casserole

Ingredients

• 1 cup basil fresh shredded
• 4 servings bell pepper black
• 0.5 cup cooking wine dry white
• 1 pound fettuccine barilla 
• 4 cloves garlic finely chopped
• 0.5 cup heavy cream 
• 3 tablespoons olive oil extra-virgin
• 1 small onion chopped
• 2 handfuls couple parmigiano-reggiano grated
• 0.5 cup peas frozen
• 4 servings salt 
• 0.5 cup tender sun-dried tomatoes thinly sliced
• 12 ounce tuna in water italian drained canned

Equipment

• frying pan

Directions

1. Watch how to make this recipe.
2. Place pasta water on to boil. Salt water then add pasta and cook to al dente.
3. While pasta cooks, heat a deep skillet over medium heat with extra-virgin olive oil.
4. Saute garlic and onions until tender, 4 to 5 minutes.
5. Add tuna and sun-dried tomatoes and stir to heat through, another 1 to 2 minutes.
6. Add wine and cook it down a minute then add cream and season sauce with salt and pepper. Toss hot pasta and peas with sauce and cheese.
7. Serve on dinner plates and top with shredded basil.