1# fettuccine noodles
4 minced garlic cloves
1 chopped small onion
12oz tuna in water, drained
1/2c sun-dried tomatoes (produce dept in pkg), thinly sliced
1/2c white wine
1/2c heavy cream
1 c frozen peas (let them defrost while cooking the first steps)
1c shredded basil leaves
Cook pasta in salted water to al dente. While it cooks, heat a deep skillet with EVOO. Saute garlic and onions until tender, then add tuna and sun-dried tomatoes to heat them through, a couple minutes. Add wine and cook for a minute, then add cream. When it starts bubbling, add the cheese and season to taste with salt and pepper. Stir in the peas and heat through again. Mix in the pasta and serve topped with basil.
Last time I made this – and took the picture above – I used my homemade tomato sauce and fresh parsley on top and it was SO much better!
A friend in Japan brought this over after I gave birth to my first. I have yet to replicate it… she could hardly even tell me what was in it or how to make it since she makes it differently every time. I finally drug this out of her…
I use whatever veggies are in season. What makes it so delicious is the Italian seasoning with the bread crumbs on top. It gives it a nice crunchy crust on top.