1tinoil free tunaAdd an additional tin if you prefer extra tuna-y
3cupsfrozen peas
½cuppanko bread crumbs
1tinanchovies in olive oil
3green onions, diced
Red pepper
Salt
Pepper
Olive oilTo drizzle
Fresh parsley
Instructions
Bring large pot of salted water to boil for noodles.
Heat butter in pan over medium heat. Add garlic to pan and sauté for 30 seconds. Add onion and sauté until translucent. Bring to a high heat and add wine. Cook till most of the wine is evaporated and remove from heat.
Cook noodles for 8 minutes in boiling water, you want them to be slightly undercooked. Reserve some of the cooking liquid (about ¼ to ½ a cup).
Add noodles to a 9x10 baking dish. Toss in olive oil to prevent sticking. Add salt, pepper and red pepper flakes to taste. Add frozen peas.
Drain water from tuna and add to noodles along with the ricotta cheese. Add onion, garlic and reserved liquid. Toss together to create a creamy texture. More liquid may be needed.
Add shredded cheese and combine.
Cover top with bread crumbs and green onion. Add anchovies.
Bake covered in a 425 pre-heated oven for 30 minutes, or until cheese melts.
Remove from oven and sprinkle top with chopped parsley.
Notes
It's extremely important that you use tuna that has not been packed in oil but in water. This prevents a very oily taste and slimy mouthfeel to your casserole.