Pasta Puttanesca

By: The Instant Pot College Cookbook by Julee Morrison

I started making this flavorful Neapolitan dish because of Lemony Snicket. One of my kids requested it after reading that the Baudelaire children prepared it in one of the books in A Series of Unfortunate Events. It couldn’t be simpler in the Instant Pot®— just add the ingredients and come back to a pasta dinner! This recipe is vegan but see the tip for how to add in anchovies, which are traditional. Garnish with shredded cheese or chopped fresh basil, if you like.

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Dairy Free, Vegan

Cooking Technique

Pressure Cook

Keywords

15-30 min, 6 servings, capers, contributed, cook 15 min, crushed red pepper flakes, dairy free, dried pasta, easy, fine sea salt, garlic cloves, grated lemon zest, ground black pepper, jar pasta sauce, main course, modern, pitted kalamata olives, prep 5 min, pressure cook, The Instant Pot College Cookbook by Julee Morrison, vegan, water

Prep Time

5 min

Cook Time

15 min

Servings

6 servings

Ingredients

3 garlic cloves
32 oz jar pasta sauce
3 cups Water
4 cups dried pasta
1/4 tsp crushed red pepper flakes
1 tbsp Capers
1/2 cup pitted kalamata olives
1 tsp fine sea salt
1/4 tsp ground black pepper
2 tsp grated lemon zest

Instructions

Combine all of the ingredients in the inner cooking pot and stir to coat the pasta.
Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 5 minutes. When cooking ends, carefully turn the valve to “venting” to quick release the pressure. Unlock and remove the lid.

Notes

Variation tip:
If you eat fish, go ahead and add anchovies for additional flavor. Use 2 oz (1 can) of anchovies packed in oil (drained), adding it to the pot along with the other ingredients. I think their salty, pungent flavor offsets the
sweetness of a typical tomato-based sauce.

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