Nutrition and extra info
Nutrition: Per serving
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
Pasta is the Italian name for Italy’s version of a basic foodstuff which is made in many…
A member of the mackerel family, tuna are mainly found in the world’s warmer oceans. They…
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.
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.
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