Renaissance of Tuna Casserole (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
salt |
1 pound fettuccine |
3 tablespoons extra-virgin olive oil, 3 turns of the pan |
4 cloves garlic, finely chopped |
1 small onion, chopped |
2 (6-ounce) cans italian tuna in water or oil, drained |
1/2 cup tender sun-dried tomatoes, thinly sliced, available in small pouches in produce department |
1/2 cup dry white wine, a couple of turns of the pan |
1/2 cup heavy cream, a couple of turns of the pan |
black pepper |
1/2 cup frozen peas, a couple of handfuls |
couple handfuls grated parmigiano-reggiano |
1 cup fresh basil, about 20 leaves, shredded |
Directions:
1. Place pasta water on to boil. Salt water then add pasta and cook to al dente.
2. While pasta cooks, heat a deep skillet over medium heat with extra-virgin olive oil. Saute garlic and onions until tender, 4 to 5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1 to 2 minutes. 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. Serve on dinner plates and top with shredded basil.
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