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- 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.
- 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.
- Add the pasta and half of the Parmesan. Season with salt and black pepper and stir to combine well.
- Divide among serving plates and sprinkle with the remaining Parmesan.
Note: rigatoni can be used as an alternative to wholewheat penne, if you wish.
Per serving: 450kcals, 14.3g fat (4.2g saturated), 45.9g carbohydrates, 2.4g sugars, 34g protein, 2.3g fibre, 0.183g sodium
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