Mediterranean Tuna Casserole

(Alita Dueringer)

1 pound fettuccine or linguine noodles
4 garlic cloves, minced
1 small onion, finely diced (1/4 cup)
3 to 4 tablespoons extra virgin olive oil
2 (6-oz.) cans tuna fish (Italian or tuna in oil)
1/2 cup sun dried tomatoes, diced thin
1/2 cup white white or vermouth
1/2 cup heavy cream
salt and pepper to taste
3/4 cup frozen peas
3/4 cup fresh grated Parmesan cheese

Boil noodles according to package directions and cook until al dente, salting water.  Meanwhile, sauté garlic and onion until tender in olive oil in a large frying pan over low heat.  Add tuna, sun-dried tomatoes and cook for a few minutes.  Add wine and cook down for a couple minutes.  Add heavy cream and season with salt and pepper to taste.  Toss in peas and pasta.  Sprinkle with Parmesan cheese.  Serve immediately