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.


  • 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


  1. Bring salted water to a boil in (4-qt./3.8-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.


  • 4  servings

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. 

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