Yellow Bucatini Puttanesca


  • 2 tbsp olive oil
  • 1 large shallot
  • 4 cloves garlic
  • 8 Anchovies
  • 4 tbsp Capers
  • 1 cup Castelvetrano olives
  • 20 ounces NatureSweet Comet tomatoes
  • 1 tbsp oregano leaves
  • 2 tsp red pepper flakes
  • 1 tsp freshly ground black pepper
  • 2 tsp salt
  • 1 lb bucatini pasta
  • 2 cups low sodium chicken stock
  • 10 ounces NatureSweet Comet tomatoes
  • ½ cup Parmesan cheese
  • 2 tbsp fresh basil
  • 2 tbsp fresh parsley
  • 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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