Ingredients (Serves 2–3)
- 200 g whole-wheat penne pasta
- 1 can tuna in water (about 150 g), drained
- 1/4 cup sun-dried tomatoes, sliced (preferably not packed in oil)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1/2 teaspoon red chili flakes (optional)
- 1/2 cup low-sodium vegetable broth or pasta water
- 1 cup fresh spinach or arugula (optional but healthy)
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley or basil
- Salt and black pepper to taste
Instructions
- Cook the pasta
Bring a pot of salted water to a boil. Cook the penne according to package instructions until al dente. Reserve about 1/2 cup pasta water, then drain the pasta.
- Prepare the base
Heat olive oil in a large pan over medium heat. Add chopped onion and cook for about 3–4 minutes until soft.
- Add garlic and tomatoes
Stir in minced garlic and sun-dried tomatoes. Cook for about 1 minute until fragrant.
- Add tuna and liquid
Add the drained tuna and vegetable broth (or reserved pasta water). Stir gently to combine.
- Combine pasta
Add the cooked penne to the pan and toss everything together. Let it cook for 2–3 minutes so the flavors combine.
- Finish the dish
Add spinach, lemon juice, parsley or basil, salt, and black pepper. Stir until the spinach wilts.
- Serve
Serve warm. If desired, sprinkle a small amount of grated Parmesan, but keep it minimal to maintain lower cholesterol.
