Pressure Cooker Tuna And Olive Rigatoni

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

INSTRUCTIONS

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