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