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

Lemony tuna, tomato & caper one-pot pasta

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: Per serving
NutrientUnit
kcal672
fat23g
saturates9g
carbs83g
sugars12g
fibre9g
protein29g
salt1.5g
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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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2019

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A star rating of 4.6 out of 5.45 ratings
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