Pasta with tuna and capers

01. September 2013

Duromatic: For 4 - 6 persons

Preparation time: 5 minutes
Cooking Time: 15 minutes


  • 1 tablespoon olive oil
  • 1 garlic clove
  • 3 anchovies
  • 2 cups tomato puree
  • 1 1/2 teaspoons salt
  • 16 oz (500 g) fusilli pasta
  • 2 5.5oz (160 g) cans Tuna packed in olive oil, drained
  • 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, one can of tuna and salt and mix together.

Pour in the un-cooked pasta, and mix into the sauce to coat the dry pasta evenly. Flatten the pasta in an even layer and pour in just enough water to cover the pasta (about two cups).

Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches LOW pressure (the first ring), lower the heat to the minimum required by the cooker to maintain pressure.

Cook for 3 minutes (or half the cooking time recommended on the package) at LOW pressure.

When time is up, open the cooker by releasing the pressure.

Mix in the remaining can of tuna and sprinkle with capers before serving.

Pasta with tuna and capers
* incl. VAT, plus shipping