Rigatoni With Tuna and Sun-Dried Tomatoes |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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! 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.
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