Lemony tuna, tomato & caper one-pot pasta

capers easy midweek meal easy one pot fibre pasta tuna vitamin c

N/A

Source

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

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.