Rigatoni Tuna Casserole!

A MUST have for dinner tonight...

Ingredients:
8 Oz. uncooked rigatoni pasta
2 oz. parmesan cheese
1/2 C sun-dried tomatoes pack in oil, drained
1/2 C parsley
1 Lemon
3T Olive Oil
2 garlic cloves, pressed
1/2 t crushed red pepper flakes
1 pouch (7 oz) chink light tuna

Prep:
Bring salted water to a boil, cook pasta according to pkg directions

Grate cheese and pat tomatoes dry. Slice tomatoes and cut lemon wedges; set aside.

Heat oil, press garlic and pepper flakes over med-high heat 1-2 min or until garlic is slightly brown, DO NOT BURN!  Immediately stir in tuna and tomatoes; cook 2-3 min. or until tomatoes are tender.  Stir in pasta, half of parsley and half of the cheese, stir gently.

Serve and add parsely and cheese on top- serve with lemon wedges!

Delic!