(28 oz.) whole peeled tomatoes1 lb. rigatoni1 yellow onion

Pasta Pomodoro

By Instant Pot Culinary Team

4-5 Servings

22 Minutes

Easy

Recipe Details

Difficulty: Easy

Prep Time: 5 min

Cook Time: 10 min

Total Time: 22 Minutes

Cooking Technique: Pressure Cook

Cuisine: Italian

Diet: Vegetarian

Yield: 4-5 Servings

Ingredients

1 yellow onion
¼ cup olive oil
2 tsp salt
2 cans (28 oz.) whole peeled tomatoes
1 lb. rigatoni
¾ cup vegetable broth
½ cup basil leaves
Parmesan cheese

There is nothing better than a classic Italian tomato sauce! We used mezze rigatoni for this recipe, but this sauce will work wonderfully with any kind of pasta shape. Don’t skimp on the basil at the end! It adds a bright, fresh flavor that is sure to please. You may also be wondering why we ask for whole peeled tomatoes, and that’s because they taste the best! Feel free to crush them in your hands and mash with the back of your spoon to easily incorporate.

INSTRUCTIONS

Preheat the inner pot for 10 Minutes on Sauté, Normal/Medium.
Add the minced onion, olive oil, and salt and sauté until fragrant and translucent, about 7-8 minutes.
Pour the canned tomatoes into a bowl and crush with your hands. Add them to the pot with all the remaining juices. Add the rigatoni and vegetable broth. Stir to combine.
Pressure Cook on High for 3 Minutes, and immediately quick release the pressure.
Add the basil and stir to combine. Serve with a dusting of parmesan cheese.

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About the chef

Instant Pot® Culinary Team

When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).

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