- Serving: 4
Nutrition facts (per portion)
- Calories: 672
- Fat Content: 23g
- Saturated Fat Content: 9g
- Carbohydrate Content: 83g
- Sugar Content: 12g
- Fiber Content: 9g
- Protein Content: 29g
- Sodium Content: 1.5g
Lemony tuna, tomato & caper one-pot pasta
Ingredients
- olive-oil - 2 tbsp olive oil
- red-onion - 1 red onion, finely chopped
- cherry-tomatoes - 500g cherry tomatoes, halved
- pasta - 400g dried pasta (we used rigatoni)
- vegetable-stock - 1l hot vegetable stock
- tuna - 2 x 110g cans tuna in olive oil, drained
- mascarpone - 3 tbsp mascarpone
- parmesan - 30g parmesan, grated
- capers - 2 heaped tbsp capers
- lemon - 1/2 lemon, zested
- parsley - small bunch parsley, finely chopped
Instructions
- 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.
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.
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