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
Prep:5 mins
Serves 4
2 tbsp olive oil1 red onion, finely chopped500g cherry tomatoes, halved400g dried pasta (we used rigatoni)1l hot vegetable stock2 x 110g cans tuna in olive oil, drained3 tbsp mascarpone30g parmesan, grated2 heaped tbsp capers½ lemon, zestedsmall bunch parsley, finely chopped
STEP 1Heat 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 2Add 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.
