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Rigatoni with Tuna and Sun-Dried Tomatoes

Tossing the pasta in the Stir-Fry Skillet with the other ingredients lightly sauces the pasta while delivering a lot of flavor.

Ingredients

    • 8 oz (250 g) uncooked rigatoni pasta
    • 2 oz (60 g) Parmesan cheese, divided
    • 1/2 cup (125 mL) sun-dried tomatoes packed in oil, drained
    • 1/2 cup (125 mL) chopped fresh parsley, divided
    • 1 lemon
    • 3 tbsp (45 mL) olive oil
    • 2 garlic cloves, pressed
    • 1/2 tsp (2 mL) crushed red pepper flakes
    • 1 pouch (7.06 oz/200 g) chunk light tuna

Directions

  1. Bring salted water to a boil in (4-qt./3.8-L) Casserole. Cook pasta according to package directions; drain.
  2. Meanwhile, grate cheese using Rotary Grater. Pat tomatoes dry using paper towels. Slice tomatoes and chop parsley using Santoku Knife. Cut lemon into wedges; set aside.
  3. Heat oil, pressed garlic and pepper flakes in Stir-Fry 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 cheese. Serve with lemon wedges.