All-In Penne Puttanesca

By: Instant Flat Belly Cookbook by Patricia Gilroy

All-In Penne Puttanesca
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
1 serving, anchovy fillets, basil leaves, black olives, capers, contributed, cook 12 min, crushed red pepper, diced tomatoes, easy, garlic, Instant Flat Belly Cookbook by Patricia Gilroy, less than 15 min, main course, modern, olive oil, parsley, prep 5 min, pressure cook, protein pasta, sauté, water

prep icon Prep Time
5 min
cook icon Cook Time
12 min

serving icon Servings
1 serving
Ingredients
  • 1 tbsp olive oil
  • 1 clove garlic
  • 1/4 tsp crushed red pepper
  • 1/2 cup protein pasta
  • 14.5 ounce diced tomatoes
  • 1/2 cup Water
  • 3 anchovy fillets
  • 1/4 cup Black Olives
  • 1 tbsp Capers
  • 1/4 cup parsley
  • 1/4 cup basil leaves
Instructions
  • Turn the Instant Pot® on. Choose the Sauté program and the Normal setting. Once it has come up to temperature, add the oil, garlic, and crushed red pepper. Cook for 1 minute.
  • Add the pasta, tomatoes, and water.
  • Close the lid and the vent. Use the Manual program and set the timer for 5 minutes.
  • After 5 minutes, quick-release the pressure according to manufacturer’s directions. Open the pot and add the remaining ingredients and stir through, allow to warm for 1 minute.
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