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
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
- 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.
- 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.
- 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.
- 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.
- 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
