All-In Penne Puttanesca
By :Instant Flat Belly Cookbook by Patricia Gilroy
Votes: 7
Rating: 3.86
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Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Kid-Friendly, Rice & Pastas
Duration less than 15 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Diced Tomatoes, Pasta
Prep Time 5 minutes
Cook Time 12 minutes
Servings
1 serving
Ingredients
  • 1 tbsp olive oil
  • 1 clove garlic minced
  • 1/4 tsp crushed red pepper
  • 1/2 cup protein pasta such as penne or fusilli
  • 14.5 ounce diced tomatoes 1/2 can
  • 1/2 cup Water
  • 3 anchovy fillets
  • 1/4 cup Black Olives chopped
  • 1 tbsp Capers
  • 1/4 cup parsley
  • 1/4 cup basil leaves
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Kid-Friendly, Rice & Pastas
Duration less than 15 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Diced Tomatoes, Pasta
Prep Time 5 minutes
Cook Time 12 minutes
Servings
1 serving
Ingredients
  • 1 tbsp olive oil
  • 1 clove garlic minced
  • 1/4 tsp crushed red pepper
  • 1/2 cup protein pasta such as penne or fusilli
  • 14.5 ounce diced tomatoes 1/2 can
  • 1/2 cup Water
  • 3 anchovy fillets
  • 1/4 cup Black Olives chopped
  • 1 tbsp Capers
  • 1/4 cup parsley
  • 1/4 cup basil leaves
Votes: 7
Rating: 3.86
Rate this recipe!
Print Recipe
Instructions
  1. Turn the Instant Pot® on. Choose the Sauté program and the Normal setting. Once it has come up to temperature, add the oil, garlic, and crushed red pepper. Cook for 1 minute.
  2. Add the pasta, tomatoes, and water.
  3. Close the lid and the vent. Use the Manual program and set the timer for 5 minutes.
  4. After 5 minutes, quick-release the pressure according to manufacturer’s directions. Open the pot and add the remaining ingredients and stir through, allow to warm for 1 minute.
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