Pasta Puttanesca

By: The Instant Pot College Cookbook by Julee Morrison

Pasta Puttanesca
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Dairy Free, Vegan
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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."]
cuisine icon 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, vegan, water

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

serving icon 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.
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