SKILLET TUNA AND PASTA CASSEROLE
Prep: 5 minutes Cook: 10 to 13 minutes Serves: 3 to 4
1 (9-ounce) package fresh fettuccine, preferably green (spinach)
1 ( 6 1/2-ounce) can oil-packed tuna, oil reserved
2 garlic cloves, minced
1 cup heavy cream
3/4 cup milk
11/2 teaspoons dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
6 tablespoons grated Parmesan cheese
2 tablespoons dry bread crumbs
1.Preheat broiler. In a large pot of rapidly boiling, lightly salted water,
cook fettuccine until tender but still finn, about 3 minutes. Drain into a
colander.
2. Meanwhile, in a 9- to l0-inch skillet with ovenproof handle, heat
11/2 tablespoons of oil from tuna. Add garlic and cook over medium heat,
stirring, 1 minute. Add cream, raise heat to high, and cook until reduced to
about 3/4 cup, 4 to 6 minutes. Add milk, basil, salt, and pepper and cook
for 1 minute, until sauce is hot.
3. Add cooked pasta and toss to combine. Break tuna into chunks and add to
pasta. Toss gently to combine.
4. In a small bowl, combine cheese and bread crumbs. Sprinkle evenly over
pasta.
5. Broil about 4 inches from heat until crumbs are browned, 1 to 2 minutes,
watching carefully to prevent burning. Serve from skillet, cut into wedges
365 Great 20-Minute Recipes
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