Name: Lemony tuna, tomato & caper one-pot pasta
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
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

Lemony tuna, tomato & caper one-pot pasta

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

35 min total 5 min prep 30 min cook 4 672 cal

Instructions

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1 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.
2 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.