Pasta With The Pressure Cooker

Preparation:

Preparation: Put all the ingredients in bulk in the pressure cooker, water, pasta, peeled tomatoes, even better chopped tomatoes, oil, butter, half a stock cube each, salt, oregano, chilli pepper. The only thing to strictly respect is the ratio between pasta and water which must be around 160 g of water for every 100 g of pasta. Keep in mind that if you make a single portion, you need to add another 40 g of water to make steam, and that the peeled tomatoes also throw out a little water. Mix well, making sure that the pasta is covered by the water, cap and bring to the whistle. At this point lower the heat a little, time half the cooking time indicated on the package, then turn off and vent. Uncork the pot and if there is still some water left in the bottom, let it dry over high heat, stirring well. Add a little more oregano and serve.