Description: Give student staple tuna pasta a boost with capers, mascarpone, lemon zest and parmesan for a more sophisticated take on a budget-friendly midweek meal

Dietary Requirements: None

Cuisine: Mediterranean

Total Cooking Time: 35 mins

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Ingredients:

2 tbsp olive oil

1 red onion, finely chopped

500g cherry tomatoes, halved

400g dried pasta (we used rigatoni)

1l hot vegetable stock

2 x 110g cans tuna in olive oil, drained

3 tbsp mascarpone

30g parmesan, grated

2 heaped tbsp capers

½ lemon, zested

small bunch parsley, finely chopped

Directions:

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.

Estimated Recipe Prices:

Note: Prices provided by Spoonacular from a variety of supermarkets and are estimates only.