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Italian Tuna Casserole

    Salt
    1 pound fettuccine
    3 tablespoons extra-virgin olive oil
    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
    1/2 cup dry white wine
    1 cup heavy cream
    salt and pepper
    1/2 cup frozen peas, thawed
    1/2 cup 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.