(750 ml) water4-6 servingschopped

Spicy Pasta Butterflies

By Laura Pazzaglia

4-6 Servings

Recipe Details

Course: Dinner

Prep Time: 5 min

Cook Time: 6 min

Cooking Technique: Pressure Cook

Cuisine: Italian

Yield: 4-6 Servings

Ingredients

2 tbsp (30 ml) olive oil
2 garlic cloves, smashed
2 tsp (10 ml) fresh hot chili peppers, chopped
or 1 tsp (5 ml) of hot pepper flakes
1 pinch of oregano, dry
16 oz (500 g) farfalle or bow-tie pasta
2 cups (500 ml) tomato puree
3 cups (750 ml) water
2 tsp (10 ml) salt

INSTRUCTIONS

In the Instant Pot on the Keep Warm Setting, add two swirls of olive oil, the smashed garlic cloves, hot peppers/flakes and oregano (grinding it between your fingers as you sprinkle it in the pan).
Allow the ingredients to infuse into the oil at low heat until you hear the garlic cloves sizzle and turn lightly golden.
Pour in the pasta, the tomato puree and just enough water to cover the pasta (it's ok if a few points stick out here and there) and the salt (do not omit this). Stir everything together few points stick out here and there) and the salt (do not omit this). Stir everything together and flatten the pasta out in an even layer with your wooden spoon, or spatula, to make sure as many farfalle are immersed as possible.
Close the lid and set the valve to pressure cooking position. Cook on Manual for 6 Minutes at Low Pressure.
When time is up, open the pressure cooker by quick releasing pressure through the valve.
Give the contents a stir and let the pasta sit for about a minute while you gather the bowls and utensils. The pasta is still cooking from the heat of the pressure cooker so don't leave it longer than that.
Top each bowl with a small swirl of fresh extra virgin olive oil. Enjoy!

Notes

CHEF’S NOTE: “You can halve this recipe, but don't pressure cook less than half of this recipe, as it will not provide enough liquid for the cooker to reach and maintain pressure.” - Laura Pazzaglia

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About the chef

Laura Pazzaglia

Laura Pazzaglia is the founder of the Hip Pressure Cooking website. She's an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide. Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature. She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery. Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt. Previously, she spent about 15 years as an information technology professional in San Francisco and California's Silicon Valley.

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