Creamy Tuna Rigatoni with Sun-Dried Tomatoes

Tuna Rigatoni with Sun-Dried Tomatoes

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 chopped fresh parsley, divided
• 1 Tbsp olive oil
• 2 Tbsp lemon juice
• 2 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes (adjust to taste)
• 1 pouch (or ~5–6 oz) chunk light tuna, drained

Instructions

1. Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water if you prefer to loosen the sauce later.
2. While the pasta cooks, heat the olive oil in a large skillet over medium‑high heat. Add minced garlic and crushed red pepper flakes and sauté briefly for 1–2 minutes, just until the garlic is fragrant but not browned.
3. Stir in the drained tuna, chopped sun‑dried tomatoes and lemon juice. Cook for about 3 minutes, allowing the tomatoes to soften and the flavors to combine. If the mixture seems dry, add a tablespoon or two of the reserved pasta water.
4. Add the cooked rigatoni to the skillet along with half of the parsley and half of the Parmesan. Toss gently to combine and warm the pasta through, coating it with the tuna and tomato mixture.
5. Divide the pasta among plates and sprinkle each serving with the remaining parsley and Parmesan. Serve immediately and enjoy.

Nutrition

Notes, Tips and Variations

Substitutions: If you don’t have whole wheat rigatoni, any short tubular pasta such as penne or ziti will work well. You can also use regular white pasta if preferred. For a slightly different texture and flavor, try brown rice or legume‑based pasta for a gluten‑free option.

Sun‑dried tomatoes: If your sun‑dried tomatoes are very dry, rehydrate them in warm water for 10 minutes before chopping. If they’re packed in oil, drain and chop them coarsely — the oil can be reserved for cooking if you want a richer finish, but this recipe is written with a light hand on oil.

Tuna choice: Chunk light tuna is used here for texture and convenience. If you prefer, use solid white albacore for a milder, firmer bite. Be sure to drain the tuna well to avoid excess liquid in the skillet.

Make‑ahead and storage: This dish is best eaten fresh but will keep for up to 2 days refrigerated in an airtight container. Reheat gently in a skillet with a splash of water or broth to restore moisture. The pasta may absorb more sauce as it sits, so add liquid as needed when reheating.

Serving suggestions: A crisp green salad or steamed vegetables pair nicely with this pasta, and a lemon wedge on the side brightens each bite. Sprinkle additional Parmesan and chopped parsley at the table.

Flavor boosts: For extra depth, stir in a teaspoon of capers or a few olives, or finish with a drizzle of good olive oil. If you like more heat, increase the red pepper flakes to taste.