Renaissance of Tuna Casserole

4.1(131)

by Rachael Ray·published 2015-07-22

AmericanMain Dish

Servings

4 servings

Total time

—

Calories / serving

792 kcal

Ingredients (13)

serves

Saltsalt
1 pound fettuccinefettuccine
3 tablespoons extra-virgin olive oil, 3 turns of the panolive-oil
4 cloves garlic, finely choppedgarlic
1 small onion, choppedonion
2 (6-ounce) cans Italian tuna in water or oil, drainedoil
1/2 cup tender sun-dried tomatoes, thinly sliced, available in small pouches in produce departmenttomato
1/2 cup dry white wine, a couple of turns of the panwhite-wine
1/2 cup heavy cream, a couple of turns of the panheavy-cream
Black pepperpepper
1/2 cup frozen peas, a couple of handfulspeas
Couple handfuls grated Parmigiano-Reggianoparmesan
1 cup fresh basil, about 20 leaves, shreddedbasil

Instructions (2 steps)

01Place pasta water on to boil. Salt water then add pasta and cook to al dente.
02While 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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Not rich — missing servings, total time, or calories.