Name: Pressure Cooker Tuna and Olive Rigatoni
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 tablespoon olive oil; 2 cloves garlic, minced; 16 oz package rigatoni pasta; 4 cups water; 2 teaspoons salt; 3 pouches StarKist Selects E.V.O.O. Yellowfin Tuna; 1 cup cherry tomatoes, halved; ¼ cup Kalamata olives, roughly chopped; ¼ teaspoon black pepper; ½ cup freshly grated Parmesan cheese

Ingredients

Scale

1 tablespoon olive oil (affiliate)
2 cloves garlic, minced
16 oz package rigatoni pasta
4 cups water
2 teaspoons salt
3 pouches StarKist Selects E.V.O.O. Yellowfin Tuna
1 cup cherry tomatoes, halved
¼ cup Kalamata olives, roughly chopped
¼ teaspoon black pepper
½ cup freshly grated Parmesan cheese

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Instructions

In pressure cooker, sauté garlic in olive oil until starting to brown.
Add rigatoni, water, and salt.
Stir, lock lid, and set to high pressure for 4 minutes.
When time is up, do a quick release.
Add tuna, tomatoes, olives, black pepper, and Parmesan.
Stir until cheese is melted and all ingredients are combined.
Serve!

Prep Time: 5 mins
Cook Time: 10 mins