Pasta Pomodoro

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.

Cuisine

Italian

Difficulty

Easy

Duration

22 Minutes

Diet

Vegetarian

Cooking Technique

Pressure Cook

Keywords

(28 oz.) whole peeled tomatoes, 1 lb. rigatoni, 1 yellow onion, 22 minutes, 4-5 servings, basil leaves, cook 10 min, easy, Instant Pot Culinary Team, italian, italian sauces, olive oil, parmesan cheese, pasta, pasta recipes, prep 5 min, pressure cook, salt, tomato, vegetable broth, vegetarian

Prep Time

5 min

Cook Time

10 min

Servings

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

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.