Name: Pasta Puttanesca
Prep time: 5 min
Cook time: 15 min
Yield: 6 servings
Cuisine: Modern
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 Puttanesca

By :The Instant Pot College Cookbook by Julee Morrison

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.

Course

Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Rice & Pastas, Vegan & Vegetarian

Duration

15-30 min

Diet	Dairy Free, Vegan

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

Browse Category

Rice & Pastas, Vegan & Vegetarian

Duration

15-30 min

Diet	Dairy Free, Vegan

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

Instructions

ASSEMBLE THE INGREDIENTS.

Combine all of the ingredients in the inner cooking pot and stir to coat the pasta.

PRESSURE COOK.

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.

The Instant Pot College Cookbook by Julee Morrison

Julee Morrison is a blogger, mother of six, who lives in the foothills of Virginia with their two dogs. Her first book The Instant Pot® College Cookbook: 75 Quick and Easy Meals that Taste Like Home celebrates her family recipes, and making quick meals everyone will love. Her writing has appeared on The Huffington Post, Scary Mommy, Pop Sugar, SheKnows, Yahoo Shine, Love What Matters, Ellen Nation, and her recipes have been featured on Bon Appetite, SparkPeople, and The Huffington Post. Find Julee online at MommysMemorandum.com. Book description: The Instant Pot® College Cookbook is the definitive dorm room solution for easy, homemade meals. Cereal and pizza might be enough to sustain a crash study session, but the best brain food is a homemade meal. The Instant Pot® College Cookbook saves college students from four years of nutrient deprivation with quick and easy, budget-friendly meals. From grab-n-go Breakfast Burritos to late night Macaroni and Cheese, this college cookbook contains 75 tasty meals that require no previous cooking or Instant Pot® experience to whip up. Using easy-to-find and affordable ingredients, The Instant Pot® College Cookbook saves students time and money too with good fast food that rivals any take-out menu. The Instant Pot® College Cookbook includes: • Instant Pot® cooking 101 that explains pressure cooker settings for every type of food, tips, and FAQ. • 75 home-style meals that include breakfast, everyday staples, soups and stews, meatless meals, poultry, pork and beef, dessert, and more! • Fool-proof recipes that combine quick prep times with easy-to-find and affordable ingredients to suit student schedules and wallets. Save ramen for emergencies with quick and easy recipes from The Instant Pot® College Cookbook.