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Tuna Rigatoni with Sun-Dried Tomatoes

Tuna Rigatoni with Sun-Dried Tomatoes

Tuna Rigatoni with Sun-Dried Tomatoes is a simple yet delightful meal that's quick to prepare and full of flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Cozy Dinners
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz whole wheat rigatoni this nutty pasta adds a hearty texture and fiber to your meal.
For the Sauce
  • 1 Tbsp olive oil to sauté garlic and bring out its aromatic flavor.
  • 2 cloves garlic, minced fresh garlic boosts the dish’s zest and warmth.
  • 1/2 cup sun-dried tomatoes these add a rich, tangy sweetness that pairs well with tuna.
  • 2 Tbsp lemon juice provides a bright acidity that lifts the flavors beautifully.
  • 1/2 tsp crushed red pepper flakes for a subtle kick that balances the richness of the ingredients.
For the Finishing Touches
  • 1/2 cup shredded Parmesan cheese adds creaminess and nutty depth; perfect for sprinkling on top.
  • 1/2 cup chopped fresh parsley a fresh herb that brightens the dish and enhances its color.
  • 1 pouch chunk light tuna a convenient and protein-packed ingredient that makes this dish hearty.

Equipment

  • large pot
  • Large pan

Method
 

How to Make Tuna Rigatoni with Sun-Dried Tomatoes
  1. Boil water in a large pot and add the whole wheat rigatoni. Cook according to package instructions, typically about 8-10 minutes, until it's al dente—firm to the bite.
  2. In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, just until it's fragrant and lightly golden—don't let it burn!
  3. Add the sun-dried tomatoes, cooked rigatoni, lemon juice, crushed red pepper flakes, and chunk light tuna to the pan. Stir gently to combine all the lovely flavors, allowing about 2-3 minutes for everything to blend and heat through.
  4. Sprinkle in half of the shredded Parmesan cheese and the chopped parsley. Mix until everything is well combined, and the cheese starts to melt—around 2 more minutes will suffice.
  5. Plate the dish hot, topping each serving with the remaining Parmesan cheese and a sprinkle of fresh parsley for a gorgeous finish.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 25mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

When cooking the whole wheat rigatoni, be sure to salt the water generously. Avoid overcooking the garlic as it can turn bitter. Serve the Tuna Rigatoni with Sun-Dried Tomatoes immediately after cooking.

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