Serves 4
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  1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain, rinse under cold water and set aside.
  2. Heat the oil over a medium-high heat. Add the garlic and chilli flakes and cook for 1-2 minutes. Stir in the tuna, sun-dried tomatoes, oregano and lemon juice and cook for 3-4 minutes longer.
  3. Add the pasta and half of the Parmesan. Season with salt and black pepper and stir to combine well.
  4. Divide among serving plates and sprinkle with the remaining Parmesan.

Note: rigatoni can be used as an alternative to wholewheat penne, if you wish.

Nutrition Facts

Per serving: 450kcals, 14.3g fat (4.2g saturated), 45.9g carbohydrates, 2.4g sugars, 34g protein, 2.3g fibre, 0.183g sodium

DinnerFish & seafoodLow sugarPastaLow-fatFamily mealsMake it Healthy

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