Skillet Tuna With Fettuccine Skillet (Italian-Style)
Created by Marcia.T on March 12, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 10-12m
- Recipe #17920
Ingredients
- 1 pound dry fettuccine pasta
- 3 tablespoons olive oil (extra-virgin)
- 4 cloves garlic (finely chopped)
- 1 small chopped yellow onion, chopped
- 2 cans (6 ounce) cooked tuna (Italian tuna in water or oil, drained)
- 1/2 cup chopped sun-dried tomatoes (or thinly sliced)
- 1/2 cup dry white wine
- 1 cup whipping cream
- Salt and pepper
- 1/2 cup frozen peas (frozen, thawed)
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 cup fresh basil (about 20 leaves, shredded or chopped)
How to Make
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Step 1: Place pasta water on to boil. Salt water then add pasta and cook to al dente.
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Step 2: 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.
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Step 3: Toss hot pasta and peas with sauce and cheese. Serve on dinner plates and top with shredded basil.
Nutritional Facts
- Serving Size: 1 (303 g)
- Calories 713.1
- Total Fat - 24.8 g
- Saturated Fat - 9.3 g
- Cholesterol - 61.2 mg
- Sodium - 154.5 mg
- Total Carbohydrate - 97.4 g
- Dietary Fiber - 13.8 g
- Sugars - 1.4 g
- Protein - 26.8 g
- Calcium - 182.6 mg
- Iron - 2.3 mg
- Vitamin C - 8.6 mg
- Thiamin - 0.4 mg