Creamy Tuna Rigatoni with Sun-Dried Tomatoes

Easy and delicious Tuna Rigatoni with Sun-Dried Tomatoes — fresh, bright flavors that come together in under 20 minutes.

This Tuna Rigatoni with Sun-Dried Tomatoes is a quick, satisfying pasta that balances bold tomato and tuna flavors with bright lemon and fresh parsley. It’s an ideal weeknight supper when you want something hearty but fast: the whole dish takes about 20 minutes from start to finish. Using whole wheat rigatoni adds fiber and texture, while sun-dried tomatoes packed in oil give concentrated umami and sweetness. A touch of lemon juice replaces extra oil to keep the dish lighter without sacrificing flavor.

I’m a big fan of incorporating tuna into everyday meals — it’s versatile and pairs especially well with garlic, lemon, and tomatoes. If you’re selective about seafood, this is a great recipe to try because the flavors are familiar and approachable. For those who are more adventurous, feel free to swap in different herbs or add capers for extra tang. If you don’t like anchovies or beets (I certainly don’t), this recipe avoids those intense ingredients while still delivering depth and satisfaction.

Tuna Rigatoni with Sun-Dried Tomatoes

Ready in under 20 minutes. Serves 4.

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
• 1 pouch chunk light tuna (or one 5–6 oz can, 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.
2. 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, and sauté for about 1–2 minutes until aromatic but not browned.
3. Add the drained tuna, chopped sun-dried tomatoes, and lemon juice to the skillet. Cook, stirring gently, about 3 minutes, until the tomatoes soften and the flavors meld.
4. Toss the cooked rigatoni into the skillet with the tuna mixture. Add half of the chopped parsley and half of the Parmesan cheese. Gently combine so the pasta is evenly coated and the cheese starts to melt.
5. Divide the pasta among bowls or plates. Sprinkle the remaining parsley and Parmesan on top. Serve immediately and enjoy.

Notes and Variations

• Swap the whole wheat rigatoni for your favorite pasta if desired. Short tubes or large shells work well with the chunky tuna and tomatoes.
• If you prefer a creamier texture, stir in a spoonful of ricotta or a splash of pasta cooking water to create a light sauce before serving.
• For extra brightness, add a little lemon zest with the juice. For more heat, increase the crushed red pepper flakes to taste.
• Use jarred sun-dried tomatoes packed in oil and be sure to drain them well if you want a less oily dish; reserving a teaspoon of the oil can boost flavor if needed.

Nutrition (approximate)

Serving size: 1 cup | Calories: 330 kcal | Carbohydrates: 46.3 g | Protein: 16.5 g | Fat: 6 g | Fiber: 6.8 g

Nutrition information is an approximation and will vary with ingredient brands and portion sizes.

If you try this recipe, consider leaving a comment to share your tweaks or how it turned out. Simple recipes like this are easy to customize — swap herbs, add vegetables, or adjust the heat to match your preferences. Enjoy a fast, flavorful pasta that’s both comforting and fresh.