In the world of traditional Italian cuisine, cooking pasta in a pressure cooker would be considered a cardinal sin. Purists would insist on rolling boils, massive pots of heavily salted water, and the precise extraction of pasta at the exact second it hits al dente. Yet, chef Ranveer Brar has turned this culinary dogma on its head with a recipe created specifically for the morning rush: the 'lunchbox special cooker pasta'. Also read | Chef Kunal Kapur shares chilli garlic spaghetti recipe with a desi twist: See step-by-step preparationChef Ranveer Brar is tossing the pasta rules out the window. ((Pinterest))By condensing what is usually a multi-step, multi-pan orchestration of sauce reduction and pasta boiling into a single, pressurised vessel, chef Ranveer targets a universal pain point for parents and meal-preppers alike — time. The promise is alluring: a rich, flavourful tomato pasta ready in a single whistle. Also read | Craving a fuss-free bowl of comfort food? Try chef Sanjeev Kapoor's creamy one pot pasta recipe that is super easyThis recipe completely eliminates the time spent waiting for a giant pot of water to boil and the cleanup of multiple pans. For a school or office lunchbox, it delivers high-yield flavour with minimal effort.Here is the exact recipe shared by chef Ranveer Brar:Ingredients for the pasta base2 tbsp oil1 inch ginger (peeled and finely chopped)2-3 garlic cloves, sliced1 medium onion, chopped1 tbsp butter, cubedSalt to taste1 ½ cups fresh tomato puree1 tbsp degi red chilli powder2 tsp coriander powder½ tsp sugar½ cup sweet corn kernels1 medium tomato, chopped1 ½ tbsp butter, cubed2 cups water1 tbsp tender coriander stem, finely chopped1 tsp dry oregano½ tsp chilli flakes2 cups penne pastaIngredients for garlic butter2-3 garlic cloves, crushed2-3 tbsp butter, cubedIngredients for garlic bread6 bread slice1 tbsp garlic butterA pinch of dry oreganoA pinch of chilli flakes3 cheese sliceIngredients for toasting bread1 tsp garlic butter½ tsp olive oilIngredients for finishing pasta¼ cup tomato ketchup2-4 tbsp olive oil2-3 basil leaves, roughly tornIngredients for garnishCheese, gratedDry oreganoBasil leafMethodIn a pressure cooker, add oil. Once it’s hot, add the ginger and garlic, and saute for a minute.Add the onion, butter, and salt to taste, and saute until translucent.Add fresh tomato puree and cook for 5-6 minutes on medium flame.Add degi red chilli powder and coriander powder, and saute for a minute.Add sugar, sweet corn kernels, tomato, salt to taste, butter, water, tender coriander stems, oregano, chilli flakes, and penne pasta, and mix well.Cover it with a lid, cook it for a whistle and leave it aside to depressurise the cooker.Finish it with a prepared tomato ketchup mixture and give it a good mix.Transfer it to a serving dish and garnish it with grated cheese and dried oregano and basil leaves.Serve hot with prepared garlic bread.