Mediterranean-Style Skillet Tuna Casserole

Ingredients

• cup sfarfalle (bow tie) pasta
• tablespoon olive oil
• 1/4 cup thinly slice d onion
• clove sgarlic, minced
• ounce schunk light tuna in water, drained and flaked
• 3/4 cup water
• 1/2 cup dried cranberries
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup pitted Kalamata olives, halved
• tablespoon spine nuts (Optional)
• tablespoon chopped fresh parsley
• 1/2 cup finely shredded Parmesan cheese
• 1/2 cup coarsely torn fresh basil

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
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. 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. Add tuna, water, cranberries, tomatoes, olives, pine nuts, and parsley. Stir in cooked pasta.
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. Sprinkle with basil before serving.