Renaissance of tuna casserole Recipe | Food Network UK

Ingredients

• Salt
• 450g fettuccine
• 3 tbsp extra-virgin olive oil, 3 turns of the pan
• 4 cloves garlic, finely chopped
• 1 small onion, chopped
• 2 (175g) tins Italian tuna in water or oil, drained
• 100g tender sun-dried tomatoes, thinly sliced
• 120ml dry white wine, a couple of turns of the pan
• 120ml double cream, a couple of turns of the pan
• 75g frozen peas, a couple of handfuls
• Couple handfuls grated Parmigiano Reggiano cheese
• Black pepper
• 25g fresh basil, about 20 leaves, shredded