Renaissance of Tuna Casserole

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

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