Cook rigatoni according to package directions; drain and set aside.

Pat sun-dried tomatoes dry with paper towels.

Slice sun-dried tomatoes and chop fresh parsley.

Cut lemon into wedges.

Heat olive oil, pressed garlic and red pepper flakes in a large skillet over medium-high heat until garlic is golden brown (do not burn).

Immediately stir in tuna and sun-dried tomatoes; cook 2-3 minutes or until tomatoes are tender.

Add cooked pasta and half of the parsley and half of the parmesan cheese to the skillet; toss to combine.

When serving, sprinkle with remaining parsley and cheese.

Serve immediately with lemon wedges.