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Sesame Chicken
Pasta Puttanesca
| By : |
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.
| 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
Ingredients
|
|
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 (
sweetness of a typical tomato-based sauce.
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.
All Cook Books by :
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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.
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).
Very easy to throw together. Some of it stuck to the bottom of the pan. It tasted good.
Quick, easy and delicious! I used a bit more red pepper flakes and 2 cans of anchovies
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!
I always get a burn notice, and have to finish stove top, Any thoughts?
The recipe says the cook time is 15 minutes, yet the cooking instructions says 5 minutes. Which is it?