Ingredients

• 2 cups farfalle , bow tie
• 1 tablespoon olive oil
• 0.25 cups thinly sliced onion
• 2 cloves garlic , minced
• 8 ounces chunk light tuna in water , drained and flaked
• 0.75 cups water
• 0.5 cups dried cranberries
• 0.5 cups sun-dried tomatoes , chopped
• 0.25 cups pitted Kalamata olives , halved
• 2 tablespoons pine nuts , Optional
• 1 tablespoon chopped fresh parsley
• 0.5 cups finely shredded Parmesan cheese
• 0.5 cups coarsely torn fresh basil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3. 3 Meanwhile, heat oil in a large, oven-proof skillet over medium heat. Add onion and garlic and cook in the hot oil, stirring occasionally, until onion is tender, 5 to 7 minutes.
4. 4 Add tuna, water, cranberries, tomatoes, olives, pine nuts, and parsley. Stir in cooked pasta.
5. 5 Transfer the skillet to the preheated oven and bake, covered, for 25 minutes. Uncover and sprinkle with Parmesan cheese. Bake, uncovered, until heated through and cheese melted, about 5 more minutes.
6. 6 Sprinkle with basil before serving.

Nutrition per serving