Serves 4

240g wholewheat penne or rigatoni
1 tbsp olive oil
2 garlic cloves, crushed
½ tsp dried chilli flakes
2 x 160g tins of tuna packed in oil, drained
30g sun-dried tomatoes packed in oil, drained and chopped
½ tsp dried oregano
Juice of ½ a lemon
60g Parmesan, grated
Salt and black pepper

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.

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