EssentialsMAG Tasty Recipe Tuna, Tomato and Caper Pasta

Give staple tuna pasta a boost, with capers, mascarpone, lemon zest and parmesan for a more sophisticated take on a budget-friendly midweek meal.

Ingredients

2 tbsp olive oil

1 red onion, finely chopped

500g cherry tomatoes, halved

400g dried pasta

1l hot vegetable stock

2 x 110g cans tuna in olive oil, drained

3 tbsp mascarpone

30g parmesan, grated

Method

SERVES 4

2 heaped tbsp capers

½ lemon, zested

Small bunch parsley, finely chopped

Heat the oil in a saucepan over a medium-low heat. Add the onion and a pinch of salt and fry gently for 7 minutes, 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 minutes, uncovered, stirring occasionally. The tomatoes should have broken down and the pasta will be just cooked.

Add the remaining tomatoes and bubble uncovered on a medium-high heat for 5 minutes, 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 minutes before serving in deep bowls.