Experience a nutrient-dense Mediterranean delight with this Tuna Rigatoni and Sun-Dried Tomato fusion
Ingredients
- 8 oz. whole wheat rigatoni
- 1/2 cup shredded Parmesan cheese (divided)
- 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)
- 1/2 cup chopped fresh parsley (divided)
- 1 Tbsp extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 2 garlic cloves, minced
- 1/2 tsp crushed red pepper flakes
- 1 pouch chunk light tuna (in water)
Recommended Ingredients:
Wild-Caught Tuna Pouches:
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*Expert Tip: Choosing pouches over cans often results in firmer, higher-quality tuna chunks with less sodium.*
Organic Sun-Dried Tomatoes:
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*Expert Tip: Opt for sun-dried tomatoes in olive oil to benefit from healthy monounsaturated fats.*
Preparation Instructions
- Bring a large pot of salted water to a boil. Cook the whole wheat rigatoni according to package instructions for al dente. Drain and reserve 1/4 cup of pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the minced garlic and red pepper flakes, simmering for 1 to 2 minutes until fragrant.
- Stir in the tuna, sun-dried tomatoes, and lemon juice. Saut
- Incorporate the cooked rigatoni, half of the fresh parsley, and half of the Parmesan cheese into the skillet. Toss gently, adding a splash of pasta water if needed to coat the ridges perfectly.
- Plate the pasta and garnish with the remaining parsley and Parmesan. Serve immediately for optimal flavor profile.
Kitchen Tech: A high-quality 12-inch stainless steel or ceramic skillet is recommended to ensure even heat distribution when saut
Expert Culinary Notes
Storage
Transfer leftovers to an airtight glass container and refrigerate for up to 3 days. The whole wheat pasta maintains its structure well during storage.
Reheating Tips
To prevent the tuna from becoming dry, reheat in a skillet over low heat with a teaspoon of water or additional lemon juice to restore the moisture and brightness of the dish.
