Pasta Puttanesca
By :The Instant Pot College Cookbook by Julee Morrison
Pasta Puffanesca
Print Recipe
I started making this flavorful Neapolitan dish because of Lemony Snicket. One of my kids requested it after reading that the Baudelaire children prepared it in one of the books in A Series of Unfortunate Events. It couldn’t be simpler in the Instant Pot®— just add the ingredients and come back to a pasta dinner! This recipe is vegan but see the tip for how to add in anchovies, which are traditional. Garnish with shredded cheese or chopped fresh basil, if you like.
Pasta Puffanesca
Votes: 1
Rating: 5
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Capers, Garlic, Pasta, Pasta Sauce
Prep Time 5 minutes
Cook Time 15 minutes
Servings
6 servings
Ingredients
  • 3 garlic cloves minced
  • 32 oz jar pasta sauce 1 can
  • 3 cups Water
  • 4 cups dried pasta such as penne or rigatoni
  • 1/4 tsp crushed red pepper flakes
  • 1 tbsp Capers
  • 1/2 cup pitted kalamata olives sliced
  • 1 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 2 tsp grated lemon zest
Course Main Course
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Capers, Garlic, Pasta, Pasta Sauce
Prep Time 5 minutes
Cook Time 15 minutes
Servings
6 servings
Ingredients
  • 3 garlic cloves minced
  • 32 oz jar pasta sauce 1 can
  • 3 cups Water
  • 4 cups dried pasta such as penne or rigatoni
  • 1/4 tsp crushed red pepper flakes
  • 1 tbsp Capers
  • 1/2 cup pitted kalamata olives sliced
  • 1 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 2 tsp grated lemon zest
Pasta Puffanesca
Votes: 1
Rating: 5
Rate this recipe!
Instructions
ASSEMBLE THE INGREDIENTS.
  1. Combine all of the ingredients in the inner cooking pot and stir to coat the pasta.
PRESSURE COOK.
  1. 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.
Recipe 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.