Spicy Pasta Butterflies

By: Laura Pazzaglia

Spicy Pasta Butterflies
cuisine icon Cuisine
Italian
cuisine icon Course
Dinner
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
(750 ml) water, 4-6 servings, chopped, cook 6 min, dinner, dry, farfalle or bow-tie pasta, fresh hot chili peppers, garlic cloves, italian, of hot pepper flakes, of oregano, olive oil, prep 5 min, pressure cook, salt, smashed, tomato puree

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

serving icon Servings
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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