One pot tuna pasta with olives and capers
A simple recipe rich in taste and nutrients.
Servings 4
Ingredients
- 320 gr of pasta
- 1 5oz can of tuna or mackerel
- 2 tablespoons of olives
- 1 tablespoon of capers - washed and drained
- 1 tablespoon of sun-dried tomato paste
- 150 ml of tomato passata
- 1 garlic clove
- cayenne pepper to taste
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
- a small bunch of parsley
Instructions
- Drain the fish and pat it dry with a paper towel, chop the capers and slice the olives.
- Put the, fish, olives, capers tomato paste and and tomato passata in the pot and turn on the heat. Add the garlic crushed or mashed (you could use dried garlic powder instead) and the cayenne pepper.
- Cook for a minute then add the pasta and add enough water to barely cover the pasta, add a pinch of salt and black pepper.
- Close the lid, turn the heat to high and let the pressure cooker rich the pressure. When it whistles turn the heat to low and cook for 1/3 of the time indicated on the package. For example, if the cooking time is 8 min. cook for 3 minutes then turn off the heat. Allow the pot to release all the pressure and the pasta is done. Sprinkle with the parsley and the extra virgin olive oil.
Notes
TIP: You might need a few trials to get the perfect al dente consistency but it is definitely worth a try!
