Recipes
Yellow Bucatini Puttanesca
4 Servings
35 minutes
Easy
INSTRUCTIONS
- Preheat the Instant Pot on the Saute function set to 10 minutes. Add the olive oil and sauté the minced garlic and shallot for 5 minutes, or until fragrant and translucent.
- Add the anchovy fillets to the pot, gently mashing and incorporating with the garlic and shallot. Cook for an additional 2-3 minutes, until fragrant.
- Add capers, olives, whole tomatoes, oregano, red pepper flakes, black pepper, and salt. Stir to combine.
- Gently break the bucatini so all the pasta fits horizontally in the pot. Add the chicken stock and gently stir to combine.
- Press Cancel and cook the pasta on High for 10 minutes. Allow the Instant Pot to naturally release for 5 minutes before flipping the valve and releasing the remaining pressure.
- Stir in the raw halved tomatoes, Parmesan, basil and parsley. Sprinkle with additional Parmesan as desired.
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About the chef
Instant Pot® Culinary Team
When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).
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