Pressure Cooker Pasta Puttanesca
For this version of a classic Italian dish, cook pasta in a pressure cooker and make the spicy sauce in a skillet. Toss together and serve.
Serves: 8Hands-on: 30 minutesTotal: 45 minutesDifficulty: Easy
- 1 quart water
- 1 lb. dried spaghetti
- 2 tsp. olive oil
- 2 garlic cloves, slivered
- 1 Tbsp. fresh basil, chopped
- 2 Tbsp. capers
- ¼ cup Kalamata olives, pitted and halved, brine reserved
- 1 tsp. dried red pepper flakes
- 1 Tbsp. brine (juice from the olives)
- 1 can (14 oz.) crushed tomatoes, drained
- 1 tsp. salt
- ½ tsp. pepper
- Add a quart of water to a pressure cooker. Bring to a boil and add pasta. If pasta is not completely covered with water, add more water to just cover pasta. Lock the lid into place and bring to high pressure; maintain pressure for 6 minutes. Use the natural-release method to release the pressure and then remove the lid. Drain with a colander and tip pasta into a large bowl.
- Meanwhile, in a large skillet over medium heat, heat oil. Add the garlic and cook for 30 seconds, or until fragrant. Stir in the basil, capers, olives, and red pepper flakes and cook for 2 more minutes. Stir in the brine and crushed tomatoes and simmer over low heat for 10–15 minutes, stirring occasionally. Season with salt and pepper. Transfer sauce to bowl with the cooked spaghetti and toss well.