One-pot recipe for 4 people, takes only 30 mins; recipe has olive oil, red onion, cherry tomatoes, pasta, vegetable stock, tuna, mascarpone, parmesan, capers, lemon and parsley.
Lemony tuna, tomato & caper one-pot pasta
Course: One-pot
Servings
4
servings
Prep time
5 mins
Ingredients
- Parmesan: 30g parmesan, grated
- Olive Oil: 2 tbsp olive oil
- Red Onion: 1 red onion, finely chopped
- Vegetable Stock: 1l hot vegetable stock
- Pasta: 400g dried pasta (we used rigatoni)
- Parsley: small bunch parsley, finely chopped
- Tuna: 2 x 110g cans tuna in olive oil, drained
- Lemon: 1/2 lemon, zested
- Cherry Tomatoes: 500g cherry tomatoes, halved
- Mascarpone: 3 tbsp mascarpone
- Capers: 2 heaped tbsp capers
Directions
- Heat the oil in asaucepanover 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.
