Renaissance Tuna Casserole

Bring back Tuna Casserole, that's not what Grandma made (did Grandma make tuna casserole?) This dish is a Rachael Ray with Gretchen updates - Yum-o!

Ingredients

• Salt
• 1 pound fettuccine or favorite pasta (we used bow-tie)
• 3 tablespoons extra-virgin olive oil, 3 turns of the pan
• 4 cloves garlic, finely chopped
• 2 small scallion, 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 bay leaf
• 1/2 cup Rolling Meadows Seyval, 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

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, peas, and sun-dried tomatoes and stir to heat through, another 1 to 2 minutes. Add bay leaf and wine and cook it down a minute then add cream and season sauce with salt, pepper and basil. Grate cheese into skillet and combine. Toss hot pasta and with sauce. Serve.