Cook farfalle pasta in a large pot filled with boiling salted water until al dente, about 7-8 minutes.
Heat Tantillo Premier Extra Virgin Olive Oil in an extra large skillet over medium-high heat.
Sauté onions for 5-6 minutes or until caramelized.
Stir in garlic, sun-dried tomatoes, olives and peas. Saute for 3-4 minutes or until vegetables are fragrant and hot.
Deglaze pan with white wine and simmer for an additional 3-4 minutes or until wine has evaporated by half.
Fold in the tuna, red pepper flakes, parsley, and cooked noodles. Stir until coated and season to taste with salt and pepper.
Portion pasta into serving bowls and garnish with lemon wedges.