Pasta Puttanesca
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.
Servings Prep Time
6servings 5minutes
Cook Time
15minutes
Servings Prep Time
6servings 5minutes
Cook Time
15minutes
Ingredients
  • 3 garlic clovesminced
  • 32oz jar pasta sauce1 can
  • 3cups Water
  • 4cups dried pastasuch as penne or rigatoni
  • 1/4tsp crushed red pepper flakes
  • 1tbsp Capers
  • 1/2cup pitted kalamata olivessliced
  • 1tsp fine sea salt
  • 1/4tsp ground black pepper
  • 2tsp grated lemon zest
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.