Today I made another batch of that pasta with raw tomato sauce, but this time, instead of canned legumes, I used some black chick peas (kala chana). I cooked about 1 1/4 cups in the IP for 80 minutes, plus the pressure release time. Also, the grain I added was some leftover cooked wild rice. Otherwise, the same as the last batch - garlic, basil, black and green olives, anchovies, capers, an a generous amount of olive oil, added to all those tomatoes. Latest batch of raw tomato pasta - this one with cooked wild rice and black chick peas. by pepperhead212, on Flickr