Rigatoni Tuna with Sun-Dried Tomatoes

Straightforward and satisfying Tuna Rigatoni with Sun-Dried Tomatoes with fresh flavors that comes together in under 20 minutes!

Ok so This kitchen is just gonna go ahead and skip all the apologies A cook had on how A cook haven't shared a recipe in, oh two weeks or so, and just just let you salivate over this dish and, um, yeah we'll go from there.

Tuna is something A cook keep to incorporate in the dishes, especially since it is the only "seafood" A cook would actually eat up until 5 years ago. A cook suppose it has helped broaden the palette and A cook definitely enjoy a lot more foods since Cooks have started cooking regularly, but ther

What goes in

• 8 ounces. 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 tablespoon olive oil
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon. crushed red pepper flakes
• 1 pouch chunk light tuna

How it comes together

1. Boil pasta and cook according to package directions. Drain and hold nearby.
2. Meanwhile, heat oil over a lively burner; add garlic and red pepper flakes, simmering about 1 to 2 minutes. Stir in tuna, sun-dried tomatoes and lemon juice, cooking for an additional 3 minutes until tomatoes are tender. Add pasta, half of the parsley and half of the cheese to the skillet, tossing gently.
3. To serve, divide pasta among plates and sprinkle each with remaining parsley and cheese, enjoy!