Rigatoni With Tuna and Sun-Dried Tomatoes

Submitted by pheebess

"This is from one of my favorite PC Cookbooks. Alter the amount of red pepper flakes if you don't like heat. I would never have guessed that a fast tuna pasta dish could actually taste good!"

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 4

ingredients

• 8 ounces uncooked rigatoni pasta
• 2 ounces parmesan cheese, grated
• 1⁄2 cup sun-dried tomato packed in oil, drained
• 1⁄2 cup chopped fresh parsley
• 1 lemon
• 3 tablespoons olive oil
• 2 garlic cloves, pressed
• 1⁄2 teaspoon crushed red pepper flakes
• 1 (7 1/16 ounce) envelope chunk light tuna

directions

1. Cook rigatoni according to package directions; drain.
2. Pat tomatoes dry with paper towels. Slice tomatoes and chop parsley. Cut lemon into wedges.
3. Heat oil, pressed garlic and pepper flakes in a large skillet over medium high heat until garlic is golden brown (do not burn).
4. Immediately stir in tuna and tomatoes; cook 2-3 minutes or until tomatoes are tender. Add pasta and half of the parsley and half of the cheese to the skillet; toss.
5. When serving, sprinkle with remaining parsley and cheese. Serve with lemon wedges.