Rigatoni with Tuna and Sun-dried Tomatoes
adapted from Pampered Chef's 29 minutes to Dinner
8 oz uncooked rigatoni pasta
2 oz Parmesan cheese, divided
1/2 cup Sun-dried tomatoes packed in oil, drained
1/2 cup chopped fresh parsley, divided
3 tbsp olive oil
2 garlic cloves, pressed
1/2 tsp crushed red pepper flakes
1 pouch chunk light tuna (I substituted with canned albacore)
1. Bring salted water to a boil and cook pasta according to package directions; drain.
2. Meanwhile, grate cheese. Pat tomatoes dry using paper towels. Chop tomatoes and parsley. Cut lemon into wedges; set aside.
3. Heat oil, pressed garlic and pepper flakes in skillet over medium-high heat 1-2 minutes or until garlic turns golden (do not allow to burn). Immediately stir in tuna and tomatoes; cook 2-3 minutes or until tomatoes are tender. Add pasta, half of the parsley and half of the cheese to Skillet; toss gently.
4. To serve, divide pasta among serving plates. Sprinkle with remaining parsley and Parmesan. Serve with lemon wedges on the side. Pin It