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