Italian Tuna Casserole

Ingredients:

•     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.