Lemony Tuna, Tomato & Caper One-Pot Pasta Recipe

Introduction

This delightful one-pot pasta combines the fresh flavors of lemon, tuna, and tomatoes for a quick and satisfying meal. With just one pan and simple ingredients, it’s perfect for busy weeknights without compromising on taste.

Ingredients

• 2 tbsp olive oil
• 1 red onion, finely chopped
• 500g cherry tomatoes, halved
• 400g dried pasta (rigatoni recommended)
• 1l hot vegetable stock
• 2 x 110g cans tuna in olive oil, drained
• 3 tbsp mascarpone
• 30g parmesan, grated
• 2 heaped tbsp capers
• ½ small bunch lemon, zested
• Small bunch parsley, finely chopped

Instructions

1. Step 1: Heat the olive oil in a saucepan over medium-low heat. Add the finely chopped red onion with a pinch of salt and fry gently for about 7 minutes until the onion is softened and translucent.
2. Step 2: Add 350g of the halved cherry tomatoes, pasta, and hot vegetable stock to the pan. Bring to a boil, then reduce the heat to a simmer. Cook uncovered for 15 minutes, stirring occasionally, until the tomatoes break down and the pasta is just cooked.
3. Step 3: Stir in the remaining tomatoes and simmer uncovered over medium-high heat for 5 minutes or until the liquid has reduced.
4. Step 4: Gently fold in large flakes of drained tuna, mascarpone, grated parmesan, capers, lemon zest, and chopped parsley. Season with salt and a generous grind of black pepper.
5. Step 5: Place a lid on the pan and let the pasta rest for 5 minutes to allow flavors to combine.
6. Step 6: Serve warm in deep bowls and enjoy.

Tips & Variations

• Use rigatoni or other tube-shaped pasta to hold the sauce well, but penne or fusilli work great too.
• Swap mascarpone for cream cheese or crème fraîche if preferred for a slightly different creaminess.
• For a bit of heat, add a pinch of chili flakes when frying the onions.
• Fresh lemon juice can be added at the end for an extra bright citrus kick.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of water or stock to loosen the sauce. This dish is best eaten fresh but reheats well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned tuna?

Fresh tuna can be used but will require cooking separately to ensure it is cooked through and then added to the pasta. Canned tuna offers convenience and a consistent texture for this recipe.

What can I substitute for mascarpone?

If mascarpone is unavailable, cream cheese or crème fraîche are good substitutes that provide a similar creamy texture and mild flavor.

Lemony Tuna, Tomato & Caper One-Pot Pasta Recipe

---

★★★★★

4.5 from 65 reviews

• Author: Hailey
• Total Time: 37 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This Lemony Tuna, Tomato & Caper One-Pot Pasta is a vibrant, easy-to-make dish perfect for a quick yet flavorful meal. The combination of juicy cherry tomatoes, tangy capers, zesty lemon, and protein-rich tuna creates a delightful balance. Using a single pot simplifies cooking and cleanup while still delivering a creamy, savory pasta finished with fresh herbs and parmesan.

---

Ingredients

Scale 1x2x3x

Produce

• 1 red onion, finely chopped
• 500g cherry tomatoes, halved
• ½ small bunch lemon, zested
• small bunch parsley, finely chopped

Pantry

• 2 tbsp olive oil
• 400g dried rigatoni pasta
• 1l hot vegetable stock
• 2 x 110g cans tuna in olive oil, drained
• 3 tbsp mascarpone
• 30g parmesan, grated
• 2 heaped tbsp capers
• Salt, to taste
• Black pepper, freshly ground, to taste

---

Instructions

1. Prepare the onion: Heat 2 tablespoons of olive oil in a saucepan over medium-low heat. Add the finely chopped red onion along with a pinch of salt. Fry gently for about 7 minutes until the onion softens and becomes translucent, providing a fragrant base for the pasta.
2. Add initial tomatoes, pasta and stock: Stir in 350g of the halved cherry tomatoes, dried rigatoni pasta, and 1 liter of hot vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for 15 minutes, stirring occasionally until the tomatoes break down and the pasta is just cooked through.
3. Incorporate remaining tomatoes and reduce liquid: Add the remaining 150g of cherry tomatoes and continue cooking uncovered on medium-high heat for 5 minutes until most of the liquid has evaporated, concentrating the flavors.
4. Mix in tuna and dairy: Gently fold in large flakes of drained tuna, mascarpone, grated parmesan, capers, lemon zest, chopped parsley, salt, and freshly ground black pepper. Stir carefully to combine all ingredients without breaking up the tuna.
5. Rest and serve: Cover the pan with a lid and let the pasta sit for 5 minutes off the heat to meld the flavors and allow the mascarpone to thicken the sauce. Serve warm in deep bowls for a comforting meal.

Notes

• Using rigatoni helps the sauce cling well to the pasta tubes.
• For extra freshness, garnish with additional parsley or a squeeze of lemon juice before serving.
• If you prefer a creamier texture, you can add a little more mascarpone.
• This recipe is easily adaptable for gluten-free pasta if needed.
• Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 27 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: one-pot pasta, tuna pasta, easy pasta recipe, lemon pasta, tomato pasta, caper pasta, quick dinner, Mediterranean flavors