Italian Tuna Skillet Casserole Recipe

Spruced up a bit, this exemplary dish is no where close what you would expect in a fish meal its better than anyone might have expected Italian style. The flavors are rich and scrumptious just about Alfredo style however considerably creamier.

I adore the  Italian turn we put int this one and the expansion of the fish, peas includes a wealth of flavors. 
Fast and simple to make in a matter of minutes!


1 pound fettuccine
3 tablespoons olive oil extra virgin
4 garlic cloves minced fine
2 cans of Italian tuna packed in olive oil drained
1/2 cup sundried tomatoes or fresh diced plum tomatoes (optional)
1/2 cup Pinot Grigio white wine
1/2 cup heavy cream
1 cup fresh peas or frozen
1/2 cup Romano/Parmesano cheese grated
salt, pepper and red pepper to taste
1 cup chopped fresh basil for garnish

Cook the pasta in boiling salt water until al dente.
In a deep non stick skilled saute the garlic for 3 minutes with the extra virgin olive oil. Add the tuna and tomatoes stir to heat them through. Add the wine and cook one minute then add the cream. When bubbles start to form, stir in the cheese, add all seasonings to taste. Fold in the peas and then toss the drained hot pasta with the sauce. Sprinkle with more grating cheese and garnish with chopped basil.