Renaissance of tuna casserole

Renaissance of tuna casserole

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
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
Couple handfuls grated Parmigiano Reggiano cheese
Black pepper
25g fresh basil, about 20 leaves, shredded
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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