One pot express tuna-tomato pasta
A one pot pasta in 8 minutes where the pasta cooks directly in its tomato sauce. Zero extra dishes, zero supervision — the Cookeo manages everything under pressure. The tuna is added at the end of cooking to remain soft, the olives and capers add the Mediterranean touch. A complete dish that everyone has in their cupboards.
Preparation
- 1
Browning mode: pour in the olive oil, brown the minced garlic and the chili pepper for 1 minute, stirring. Stop Browning mode.
⏱ 1 min💡 Watch — garlic burns within seconds. As soon as it turns slightly brown and the oil is fragrant, it's ready.
- 2
Pour in the crushed tomatoes, boiling water, oregano and salt. Add the pasta and press it into the liquid, breaking it if necessary. Mix to immerse them well.
💡 The pasta should be completely covered by the liquid. If they exceed, add 50 ml of additional water. A failed one pot is often a lack of liquid at the start.
- 3
Close the lid. Pressure cooking mode: 6 minutes (for al dente pasta) or 7 minutes (for softer pasta).
⏱ 6 min💡 Cooking time is half the time indicated on the packet, less 1 minute. Adapt according to the brand and size of the pasta.
- 4
Quick release of pressure. Open and mix immediately — the sauce will continue to thicken as it comes into contact with the starch of the pasta. If too liquid: Simmer mode 2 minutes uncovered.
⏱ 2 min💡 If too thick: add a little cooking water and mix. The sauce should coat the pasta without drowning it.
- 5
Add the coarsely flaked tuna, capers and olives. Mix gently so as not to crush the tuna too much. Let stand 1 minute.
💡 The tuna is mixed without cooking to stay in pieces. If you put it before pressing, it completely falls apart and disappears into the sauce.
- 6
Serve in deep plates. Sprinkle with chopped fresh basil and drizzle with a drizzle of raw olive oil.
💡 A little grated parmesan on top, although not traditional with tuna, works very well.
