Lemony tuna, tomato & caper one-pot pasta served in bowls

Lemony tuna, tomato & caper one-pot pasta

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(16 ratings)

Prep: 5 mins Cook: 30 mins


Serves 4

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

Nutrition and extra info

Nutrition: Per serving

  • kcal672
  • fat23g
  • saturates9g
  • carbs83g
  • sugars12g
  • fibre9g
  • protein29g
  • salt1.5g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red onion, finely chopped
  • 500g cherry tomatoes, halved
  • 400g dried pasta (we used rigatoni)



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 1l hot vegetable stock
  • 2 x 110g cans tuna in olive oil, drained



    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 3 tbsp mascarpone
  • 30g parmesan, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 heaped tbsp capers
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • ½ lemon, zested



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • small bunch parsley, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments, questions and tips

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Denise T
13th May, 2020
Really lovely recipe
3rd May, 2019
Amazing how good this was considering it’s simplicity. The mascarpone combined with the remaining cooking water creates a really creamy sauce. I used the frilly pasta which I felt worked really well. Delicious.
Beth Price's picture
Beth Price
3rd Apr, 2019
This was delicious and so easy to make. Also a different way of cooking pasta and less washing up!
24th Mar, 2019
25th May, 2019
what is a small bunch of lemon?
goodfoodteam's picture
27th May, 2019
We've now amended this to 1/2 lemon. Sorry for the confusion.
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