| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 792 |
| Total Fat | 26 g |
| Saturated Fat | 10 g |
| Carbohydrates | 96 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 38 g |
| Cholesterol | 78 mg |
| Sodium | 763 mg |
| Serving Size | 1 of 4 servings |
| Calories | 792 |
| Total Fat | 26 g |
| Saturated Fat | 10 g |
| Carbohydrates | 96 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 38 g |
| Cholesterol | 78 mg |
| Sodium | 763 mg |
Reviews
I loved it. Added some hatch peppers
This is delicious!
My picky eater even approved. I did make some substitutions because I didn’t have fresh basil or sun dried tomatoes on hand. I chopped up sweet cherry peppers and sprinkled dried basil in at the end. I followed the advice in the comments and doubled the sauce. Excellent. Will make again.
After reading several reviews, I added additional heavy cream and that made the dish a hit!
Looks & sounds delicious
Was delicious. Listened to the masses. Doubled the sauce. Swapped wine for chicken stock since I had none on hand and used grape tomatoes vs sun-dried because, again it’s what I had. Generous with the seasonings..Really good. Thanks will include in the family rotation.
I loved this dish. Period.
We add extra tomatoes, basil, cheese, and wine plus we add some frozen organic sweet corn. A family favorite.
I didn’t totally follow the episode, I used fresh heirloom tomatoes instead of sundried, and I also added kalamata olives, and capers. It turned out awesome! Super impressed with myself, it tasted like a dish you’d buy at a restaurant! Definitely recommend!
I love Rach’s recipies, this is the first on I am not in love with….. just ok, looking for another tuna casserole recipie….