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Renaissance of tuna casserole

Renaissance of tuna casserole

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
Salt
450g fettuccine
3 tbsp extra-virgin olive oil, 3 turns of the pan
4 cloves garlic, finely chopped
1 small onion, chopped
2 (175g) tins Italian tuna in water or oil, drained
100g tender sun-dried tomatoes, thinly sliced
120ml dry white wine, a couple of turns of the pan
120ml double cream, a couple of turns of the pan
75g frozen peas, a couple of handfuls
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 pasta on dinner plates and top with shredded basil.

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