John West Fiery Tuna Rigatoni with Sun-Dried Tomatoes Recipe

Canned tuna is a staple item that I have in my pantry at all times. It is super versatile and easy to prepare to eat. You can literally open the can and just dig in with a fork. Put it in between some bread, on crackers, or in a salad and there's an instant meal. You can also add it into many other dishes to make a fancier meal. Whichever way you use it, it is sure to be tasty. I normally buy the John West tuna in olive oil and mix in whatever other flavours I want. Well, recently John West have introduced their Fiery Tuna range of products and I'm so excited. I love love love spicy foods and these fiery flavours are right up my alley. I've tried all four flavours and they're all delicious. I decided to create a recipe with the Inferno as I love a super spicy kick and think it works well with pasta.

Below is my John West Fiery Tuna Rigatoni with Sun-Dried Tomatoes recipe. The dish was so easy to make and definitely fell into the "anyone can make this" category. It was also really delicious and the spicy kick from the Inferno tuna added so much to this dish. This dish is a perfect quick meal for one, or a massive gathering for ten. If you want it less spicy, just use the jalapeno tuna and it works great as well.

Tuna Rigatoni with Sun-Dried Tomatoes
Recipe adapted from Eat Yourself Skinny website.
Serves: 4 servings

Ingredients
190g (2 x cans) John West Fiery Inferno tuna
250g rigatoni pasta
1/2 cup shredded Parmesan cheese, divided
1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
1/2 chopped fresh parsley, divided
1 Tbsp olive oil
2 Tbsp lemon juice
2 garlic cloves, minced

Instructions

1) Boil pasta and cook according to package directions. Drain and set aside.
2) Meanwhile, heat oil over medium-high heat; add garlic and cook for about 1 to 2 minutes.
3) Stir in tuna, sun-dried tomatoes and lemon juice, cooking for an additional 3 minutes until tomatoes are tender.
4) Add pasta, half of the parsley and half of the cheese to the pan, tossing gently.
5) To serve, divide pasta among plates and sprinkle each with remaining parsley and cheese.

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