CHEAP DISHES

 Hello ladies and gents this is the Viking telling you that today we are talking about 

Lemony tuna, tomato & caper one-pot pasta

Preparation and cooking time

• Prep:5 mins
• Cook:30 mins
• 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

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.

And as always have a chilled day from the Viking