LEMONY TUNA, TOMATO & CAPER ONE-POT PASTA

Lemony tuna, tomato & caper one-pot pasta image

Give student staple tuna pasta a boost with capers, mascarpone, lemon zest and parmesan for a more sophisticated take on a budget-friendly midweek meal

Provided by Esther Clark

Categories Dinner, Lunch, Main course, Pasta

Time 35m

Number Of Ingredients 11

Previous Next

Ingredients

2 tbsp olive oil
1 red onion , finely chopped
500g cherry tomatoes , halved
400g dried pasta (we used rigatoni)
1l hot vegetable stock
2 x 110g cans tuna in olive oil, drained
3 tbsp mascarpone
30g parmesan , grated
2 heaped tbsp capers
½ lemon , zested
small bunch parsley , finely chopped

Steps:

Heat the oil in a saucepan over a medium-low heat. Add the onion and a pinch of salt and fry gently for 7 mins or until softened and turning translucent. Add 350g of the tomatoes, the pasta and veg stock to the pan and bring to the boil, then reduce to a simmer and cook for 15 mins, uncovered, stirring occasionally. The tomatoes should have broken down and the pasta will be just cooked.
Add the remaining tomatoes and bubble uncovered on a medium-high heat for 5 mins or until the liquid has reduced. Gently fold through large flakes of tuna, the mascarpone, parmesan, capers, lemon zest and parsley as well as salt and a generous grind of black pepper. Place a lid on the pan and leave to sit for 5 mins before serving in deep bowls.

Nutrition Facts : Calories 672 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 1.5 milligram of sodium