Tuna and olive pasta in the pressure cooker, a tasty main course, easy and quick to prepare, perfect for the whole family, the meal is ready in 10 minutes.
In the pressure cooker, besides preparing boiled meat, vegetable broth and legumes, it’s possible to cook pasta perfectly, just follow this proportion 1:2, for example, 100 grams of pasta and 200 grams of liquids (tomato sauce, water, or other seasonings).
The recipe also includes the procedure for cooking with the multicooker.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Tuna and Olive Pasta in the Pressure Cooker:
- 11 oz short dry pasta
- 5.6 oz canned tuna in oil
- 2.1 oz green or black olives
- 1 tbsp capers
- to taste chili pepper (optional)
- 1.9 cups tomato sauce
- 0.8 cups water (approximately)
- 1 clove fresh garlic
- 4 tbsps extra virgin olive oil
- to taste fine salt
Tools for Tuna and Olive Pasta in the Pressure Cooker:
- 1 Pressure Cooker irradial lagostina
- 1 Knife
- 1 Colander
Steps for Preparing and Cooking Tuna and Olive Pasta in the Pressure Cooker:
Slice the pitted olives (black or green based on your preference) and place them in a bowl; rinse the capers well, dry them, and add them to the olives.
Also peel a clove of fresh garlic and place it in the pressure cooker, add the extra virgin olive oil and a piece of chili pepper if desired, and the tuna drained from its oil and crumbled.
Turn on the gas and sauté for a few minutes, then add the olives and capers and let them season.
Add the tomato sauce, salt, and then add the pasta, stir well, and finally add the water, which should cover the pasta well.
Close the pressure cooker, check that the valve is closed, and then over medium heat bring the cooker to pressure, then lower the heat and cook for half the time indicated on the pasta package.
After the time has elapsed, turn off the gas, let it rest for a minute, then release the pressure, remove the lid, and stir well.
Serve on individual plates and if desired, add a sprinkle of parsley.
COOKING IN THE MULTICOOKER:
The ingredients and cooking times remain unchanged, first use the sauté program, then close the lid and the valve and set the pressure cooking program always for half the time indicated on the pasta package.
After the time has elapsed, turn off the pot, let it rest for a minute, and release the pressure.
