BBC Good Food Magazine
Lemony tuna, tomato & caper one-pot pasta
Turn to a one-pot pasta when you need a quick and easy dinner. Here, everything, including the cooking liquid, is tipped into a pot and transformed into a warming yet vibrant meal. You can also make it veggie by swapping the tuna for extra tomatoes or thinly sliced roasted red peppers.
SERVES 4 PREP 5 mins COOK 30 mins EASY
2 tbsp olive oil
1 red onion, finely chopped 500g cherry tomatoes, halved 400g dried pasta (we used rigatoni) 1 litre hot vegetable stock
2 x 110g cans tuna in olive
3 tbsp mascarpone
30g parmesan, grated
2 heaped tbsp capers, drained ½ lemon, zested small bunch of parsley,
finely chopped 1 Heat the oil in a saucepan over a medium-low heat and fry the onion with a pinch of salt for 7 mins until softened and turning translucent. Add 350g cherry tomatoes, the pasta and stock, and bring to the boil. Reduce to a simmer and cook uncovered for 15 mins, stirring occasionally. After this time, the tomatoes should have broken down and the pasta will be just cooked.
2 Add the remaining tomatoes and bubble uncovered over a mediumhigh heat for 5 mins until the liquid has reduced. Gently fold through large flakes of tuna along with the mascarpone, parmesan, capers, lemon zest, parsley and some seasoning. Cover with a lid and leave to sit for 5 mins before serving in deep bowls.
GOOD TO KNOW fibre • vit c • 1 of 5-a-day
PER SERVING 672 kcals • fat 23g • saturates 9g • carbs 83g • sugars 12g • fibre 9g • protein 29g • salt 1.5g