Ingredients:
- 8 ounce fusilli pasta
- 12.5 ounce canned tuna packed in olive oil
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 cup tomato puree
- Salt to taste
- 2 anchovies
- 1 tablespoons caper
- Water as required
Method:
- Set Sauté option. Add oil; add garlic and anchovies. Sauté until the garlic is light brown.
- Add tomato puree, pasta and most of the tuna. Mix well. Pour water to cover pasta.
- Close the lid. Set Manual option and timer for 3 minutes.
- Quick release the pressure.
- Add the remaining tuna and capers. Mix well and serve hot.