Creamy tuna one pot pasta
Ingredients
- 1 tbsp vegetable oil, for frying
- 1 onion, chopped
- 2 garlic cloves, crushed
- ½ tbsp dried oregano
- 300g/10½oz dried pasta (we used riccioli)
- 800ml/1⅓ pints hot vegetable stock
- 250g/9oz mascarpone
- 15g/½oz fresh parsley, finely chopped
- 15g/½oz capers, roughly chopped
- ½ lemon, zest and juice
- 160g tinned tuna, drained (drained weight approx. 112g)
- sea salt and freshly cracked black pepper
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