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: 2
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: 2
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.

5 replies
  1. brucemon1
    brucemon1 says:

    Like any recipe the ingredients tell the tale. In this one it all counts. Use good tomato or pasta sauce, not the cheap stuff. Big chunks of roma tomatoes would certainly help. Get big, fresh deli kalmata olives, not the canned or jarred ones off the shelf. Add some pitted green olives also.

  2. Steph1957
    Steph1957 says:

    Do add some anchovies… it isn’t real puttanesca without them. And buy the best ingredients you can, including best quality pasta (sorry, Catelli, you just aren’t up to snuff in an instant pot).

  3. Cheryl Firestone
    Cheryl Firestone says:

    Made this last night and it was really easy. I used one can of anchovies and used 2 15 oz cans of san marzano cherry tomatoes. I think one can of sauce and one can of the tomatoes would have worked better. I also used pappardelle pasta which didn’t work out so great, I had to cook it longer than 5 minutes to soften the pasta. I will try with something like penne next time. My only issue with this was it didn’t get the same texture as when I cook it on the stovetop, but this is definitely a convenient and time saving recipe for when you need puttanesca!

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