Lemony tuna, tomato & caper one-pot pasta

• olive oil↗2 tbsp tbsp
• red onion↗1

  finely chopped

• cherry tomatoes↗500g g

  halved

• dry pasta400g g

  (we used rigatoni)

• hot vegetable stock↗1l l
• tuna↗2 x 110g cans

  in olive oil, drained

• mascarpone↗3 tbsp tbsp
• parmesan↗30g g

  grated

• capers↗2 heaped tbsp tbsp
• lemon↗½

  zested

• parsley↗small bunch

  finely chopped

Step-by-step instructions

1. 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. 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.