Lemony Tuna, Tomato & Caper One-Pot Pasta Recipe
Introduction
This lemony tuna, tomato, and caper one-pot pasta is a bright and comforting meal that comes together quickly and easily. Packed with fresh flavors and creamy mascarpone, it’s perfect for a weeknight dinner when you want something satisfying without the fuss.
Ingredients
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 500g cherry tomatoes, halved
- 400g dried pasta (rigatoni works well)
- 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
- Step 1: Heat the olive oil in a saucepan over medium-low heat. Add the finely chopped onion with a pinch of salt and cook gently for about 7 minutes until it is softened and turning translucent.
- Step 2: Add 350g of the halved cherry tomatoes, the dried pasta, and the 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.
- Step 3: Add the remaining tomatoes and increase the heat to medium-high. Cook uncovered for another 5 minutes, allowing the liquid to reduce.
- Step 4: Gently fold in large flakes of the drained tuna, mascarpone, grated parmesan, capers, lemon zest, and chopped parsley. Season with salt and a generous grind of black pepper.
- Step 5: Place a lid on the pan and let the pasta sit for 5 minutes to let the flavors meld before serving in deep bowls.
Tips & Variations
- Use fresh lemon juice along with the zest for an extra bright citrus flavor. You can also substitute mascarpone with crème fraîche or cream cheese for a similar creamy texture.
- Try swapping tuna for cooked salmon or canned sardines for a different twist on this dish.
- For added heat, sprinkle in some chili flakes when cooking the onions.
- If you prefer a thinner sauce, add a little more vegetable stock during cooking.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, adding a splash of water or stock to loosen the sauce if needed. This dish is best enjoyed fresh but reheats well.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta for this recipe?
Yes, you can use any short pasta like penne, fusilli, or farfalle. Just adjust the cooking time according to the pasta’s package instructions.
Is this recipe suitable for a gluten-free diet?
To make it gluten-free, substitute regular pasta with a gluten-free variety and ensure your vegetable stock is gluten-free as well.
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Lemony Tuna, Tomato & Caper One-Pot Pasta Recipe
- Total Time: 37 minutes
- Yield: 4 servings 1x
Description
A vibrant and flavorful one-pot pasta dish combining tender rigatoni cooked in a rich tomato and vegetable stock base, enhanced with succulent tuna, creamy mascarpone, tangy capers, fresh lemon zest, and fragrant parsley. Perfect for a quick, comforting meal with minimal cleanup.
Ingredients
Pasta Base
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 500g cherry tomatoes, halved
- 400g dried rigatoni pasta
- 1 litre hot vegetable stock
Fish and Dairy
- 2 x 110g cans tuna in olive oil, drained
- 3 tbsp mascarpone
- 30g parmesan, grated
Flavourings and Garnish
- 2 heaped tbsp capers
- ½ small bunch lemon, zested
- Small bunch parsley, finely chopped
- Salt, to taste
- Black pepper, freshly ground, to taste
Instructions
- Prepare the base: Heat the olive oil in a saucepan over medium-low heat. Add the finely chopped red onion and a pinch of salt, frying gently for 7 minutes or until the onion is softened and translucent.
- Add initial ingredients: Stir in 350g of the halved cherry tomatoes, the dried rigatoni pasta, and the hot vegetable stock. Bring the mixture to a boil.
- Simmer to cook pasta: Reduce the heat to a simmer and cook uncovered for 15 minutes, stirring occasionally, until the tomatoes break down and the pasta is just cooked.
- Cook remaining tomatoes: Add the remaining tomatoes to the saucepan and increase the heat to medium-high. Continue bubbling uncovered for 5 minutes or until the liquid reduces.
- Incorporate tuna and flavorings: Gently fold in large flakes of drained tuna, mascarpone, grated parmesan, capers, lemon zest, chopped parsley, and season with salt and freshly ground black pepper to taste.
- Rest and serve: Cover the pan with a lid and let it sit for 5 minutes to meld the flavors. Serve warm in deep bowls.
Notes
- Using vegetable stock instead of water infuses more flavor into the pasta.
- Make sure to stir occasionally to prevent sticking and ensure even cooking of the pasta.
- Allowing the dish to rest covered before serving helps the flavors to fully develop.
- You can substitute rigatoni with other sturdy pasta shapes like penne or fusilli.
- If you prefer a tangier taste, add an extra teaspoon of lemon zest or a squeeze of lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: one-pot pasta, tuna pasta, tomato pasta, easy dinner, lemon pasta, quick pasta recipe, capers, mascarpone, Italian cuisine
