Ingredients:

12 oz San Giorgio®® Penne Rigate
2 Tbsps butter
1/2 cup onion, chopped
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 1/4 cups milk
1 1/2 cups frozen peas, thawed
2 cans (5 oz.) tuna, drained and flaked
  salt and ground black pepper, to taste

Cooking Directions:

1.  Prepare pasta according to package directions; drain. 

2.  Meanwhile in medium saucepan, melt butter. Add onion; cook until tender.

3.  Stir in soup, milk and remaining ingredients, heat to boiling. Add salt and pepper to taste.

4.  Toss tuna mixture with hot cooked pasta.