Nutrition and extra info
Nutrition: Per serving
Ingredients
Olive oil
ol-iv oyl
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
Pasta
pah-stah
Pasta is the Italian name for Italy’s version of a basic foodstuff which is made in many…
Tuna
tune-ah
A member of the mackerel family, tuna are mainly found in the world’s warmer oceans. They…
Parmesan
parm-ee-zan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Capers
kay-per
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
Lemon
le-mon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Parsley
par-slee
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Method
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.
Source: Read Full Article