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

Prep:5 mins
Cook:30 mins

Serves 4
Easy

Nutrition per serving

kcal 672
fat 23g
saturates 9g
carbs 83g
sugars 12g
fibre 9g
protein 29g
salt 1.5g

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 small bunch lemon, zested
small bunch parsley, finely chopped

Method

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.