Ooops! AD Blocker Detected
This content is FREE because it is supported by advertisements. Please deactivate - or white-list our site - with your Ad blocker to read it. HIP PRESSURE COOKING HAS SPECIFICALLY BLOCKED ADS FOR: tobacco, alcohol, adult content, dating sites, casino games, gambling, social casino games, references to sexuality, cosmetic procedures & body modifications, get rich quick, black magic and astrology. In addition, we have selected that our ad network, Google Adsense, not show "takeover" or "expanding" ads. Those are annoying - and we won't subject you to those, either. We appreciate your support and hope you'll find the recipes and info worthwhile the small bother of ads. Ciao! L
Everyone in Italy cooks, knows and loves this pasta recipe but it’s almost unknown in America – where tuna and pasta typically bring visions of a cold pasta salad and not the cozy family meal that this recipe will bring you.
This all-pantry recipe comes together in minutes and pressure cooks in less time than it takes to bring a big pot of water to a boil. This recipe is particularly useful when coming back from a long trip (say a month and a half in America) with lots of hungry tummies in tow that are demanding dinner before you’ve had a chance to shop. Or say… update a cookbook manuscript, plan two birthday parties, help the in-laws buy a house, participate in the school’s International night and keep a pressure cooker recipe website going.
In short, this pressure cooker pasta is a lifesaver if you’re out of time and ingredients.
Replace fresh garlic with powdered, in a pinch, but getting your hands on a wrinkled garlic clove in the back corner of the veggie drawer makes the dish exponentially better.
If you think you don’t like tuna, you haven’t been buying the right kind. Cheap cans with brown shriveled tuna and the occasional gray fish scale that are half vegetable oil are not what you should use in this recipe. High-quality canned tuna should be plump, lightly colored with just a hint of pink and in big chunks that flake apart.
For best results use high-quality dolphin-safe tuna packed in olive oil – don’t forget to buy a few extra cans to stow in the pantry for the next dinner emergency.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||None||3-4 min.||Low(1)||Normal|
- 1 tablespoon olive oil
- 1 garlic clove
- 3 anchovies
- 2 cups tomato puree
- 1½ teaspoons salt
- 16 oz (500g) fusilli pasta
- 2 5.5oz (160g) cans Tuna packed in olive oil
- water to cover
- 2 tablespoons capers
- In the pre-heated pressure cooker on medium heat add the oil, garlic and anchovies. Saute' until the anchovies begin to disintegrate and the garlic cloves are just starting to turn golden.
- Add the tomato puree and salt and mix together.
- Pour in the un-cooked pasta, and the contents of one tuna can (5 oz) mixing to coat the dry pasta evenly.
- Flatten the pasta in an even layer and pour in just enough water to cover.
- Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 3 minutes (or the recommended time) at LOW pressure.
- When time is up, open the cooker by releasing the pressure.
- Mix in the last 5oz of tuna and sprinkle with capers before serving.