Rigatoni With Tuna and Sun-Dried Tomatoes

1. 1

   Cook rigatoni according to package directions; drain.

2. 2

   Pat tomatoes dry with paper towels.

3. 3

   Slice tomatoes and chop parsley.

4. 4

   Cut lemon into wedges.

5. 5

   Heat oil, pressed garlic and pepper flakes in a large skillet over medium high heat until garlic is golden brown (do not burn).

6. 6

   Immediately stir in tuna and tomatoes; cook 2-3 minutes or until tomatoes are tender.

7. 7

   Add pasta and half of the parsley and half of the cheese to the skillet; toss.

8. 8

   When serving, sprinkle with remaining parsley and cheese.

9. 9

   Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.