Saturday, July 19, 2008

Renaissance of Tuna Casserole

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings

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

Place pasta water on to boil. Salt water then add pasta and cook to al dente.

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.

No comments: