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homemade Tuna Rigatoni with Sun-Dried Tomatoes photo

Tuna Rigatoni with Sun-Dried Tomatoes

A quick, flavorful pasta with tuna, sun-dried tomatoes, and Parmesan that comes together in under 30 minutes.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Knife
  • Cutting Board
  • Measuring Spoons

Ingredients
  

  • 8 oz whole wheat rigatoni
  • 1/2 cup shredded Parmesan cheese divided
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1/2 cup fresh parsley chopped, divided
  • 1 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 2 garlic cloves minced
  • 1/2 tsp crushed red pepper flakes
  • 1 pouch chunk light tuna

Instructions
 

  • Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente; drain and set aside.
  • While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
  • Add the minced garlic and crushed red pepper flakes to the skillet and cook, stirring, for 1 to 2 minutes until fragrant but not browned.
  • Stir in the drained tuna, chopped sun-dried tomatoes, and lemon juice; cook for about 3 minutes until the tomatoes are heated through and slightly softened.
  • Add the drained rigatoni to the skillet along with half of the chopped parsley and half of the shredded Parmesan; toss gently to combine and warm through.
  • Divide the pasta among plates and sprinkle each serving with the remaining parsley and Parmesan, then serve.

Notes

  • Use the oil from the sun-dried tomatoes for extra flavor if desired.
  • Drain the tuna well to avoid a watery sauce.
  • Adjust crushed red pepper to taste for spiciness.