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Rigatoni with Tuna and Sun-Dried Tomatoes



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./4-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.

Yield: 4 servings

Nutrients per serving: U.S. Nutrients per serving: Calories 450, Total Fat 16 g Saturated Fat 5 g, Cholesterol 30 mg, Carbohydrate 48 g, Protein 27 g, Sodium 370 mg, Fiber 3 g

U.S. Diabetic exchanges per serving: 3 starch, 1 vegetable, 1 medium-fat meat, 1 fat (3 carb)

Cook's Tips: Sun-dried tomatoes are vine-ripened tomatoes that have been picked and dried. These tomatoes deliver an intense flavor year round. Sun-dried tomatoes can be purchased dried or oil-packed.

This recipe is great with traditional Italian tuna, or tonno, which has a rich, mellow flavor. Look for olive oil-packed tuna in the gourmet or Italian section of larger supermarkets. Canned tuna can be substituted for the vacuum-packed tuna.

To round out the meal, serve with a fresh arugula salad tossed with red wine vinaigrette.