pepperhead212
Executive Chef
That recent post about pasta in the Instant pot made me think of this one.
I made another one of those one dish pastas in the Instant Pot - this time, a version of puttanesca sauce, this time made with some of my last cherry tomatoes of the season, halving a little over a quart of them. I sort of crossed one recipe using this many cherry tomatoes, with garlic and herbs, and a puttanesca sauce, using canned sauce. Turned out great, and definitely something I will do again!
BTW, this dish doesn't need anymore salt added! And nobody on a low salt diet could eat this.
My favorite capers are the salted ones - soaked at least an hour, and rinsed. I'm sure the pickled kind would work - just rinsed, and blotted dry. And I used that olive paste just because it was leftover in the fridge, and it added a lot of flavor.
Puttanesca pasta in Instant Pot
4 tb EVOO
4 large cloves garlic, minced
1/2 tsp crushed red pepper (or to taste)
3/4 c pitted and chopped kalamata olives
3 tb kalamata paste (or another 1/4 c olives)
1/2 c salted capers, soaked, and chopped
2 tb anchovies, or to taste, chopped
1 qt cherry tomatoes, halved, or quartered, if larger
3 c water
1 lb linguine, or regular spaghetti, broken in half
At least 1/2 c chopped fresh basil
Grated reggiano for serving
Heat the olive oil, garlic, and hot pepper flakes in the IP on sauté/high, stirring about a minute. Add the chopped olives, olive paste (if used), capers, and anchovies, and stir frequently about 3 minutes. Add the tomatoes, stir to coat everything, add 3 c water, mix well, and hit STOP. Add the pasta, mix well, to coat with the water, then put the cover on, seal, and set to MANUAL 3 min. After the 3 min is up, hit stop, release the pressure manually, then remove lid. Set to sauté/high again, and toss the pasta, to separate any that may have stuck, and to evaporate the excess water. Stir and toss about 3 minutes, or until boiled off enough, then remove pot from the base, and set it on the stove, or another spot. Stir in the basil, let it sit a couple of minutes, then serve, with the reggiano, or other grated cheese.
garlic and hot pepper flakes, ready to cook in olive oil, for the puttanesca. by pepperhead212, on Flickr
Olives, capers, and anchovies, chopped up for the puttanesca. by pepperhead212, on Flickr
Over a quart of fresh cherry tomatoes, halved for the puttanesca. by pepperhead212, on Flickr
Linguine, halved and added to the puttanesca mix. by pepperhead212, on Flickr
The puttanesca, after the linguine was pushed under the water, and ready to pressure cook by pepperhead212, on Flickr
Finished puttanesca, after tossing the linguine a few minutes, to absorb the excess liquid, then the basil is added last. by pepperhead212, on Flickr
I didn't even take a photo of the bowl I ate of this - I couldn't wait to eat it, and I think my friend was ready for his second bowl when I sat down! I could have eaten more, but I refrained, not that the serving was small, by any means.
I made another one of those one dish pastas in the Instant Pot - this time, a version of puttanesca sauce, this time made with some of my last cherry tomatoes of the season, halving a little over a quart of them. I sort of crossed one recipe using this many cherry tomatoes, with garlic and herbs, and a puttanesca sauce, using canned sauce. Turned out great, and definitely something I will do again!
BTW, this dish doesn't need anymore salt added! And nobody on a low salt diet could eat this.
My favorite capers are the salted ones - soaked at least an hour, and rinsed. I'm sure the pickled kind would work - just rinsed, and blotted dry. And I used that olive paste just because it was leftover in the fridge, and it added a lot of flavor.
Puttanesca pasta in Instant Pot
4 tb EVOO
4 large cloves garlic, minced
1/2 tsp crushed red pepper (or to taste)
3/4 c pitted and chopped kalamata olives
3 tb kalamata paste (or another 1/4 c olives)
1/2 c salted capers, soaked, and chopped
2 tb anchovies, or to taste, chopped
1 qt cherry tomatoes, halved, or quartered, if larger
3 c water
1 lb linguine, or regular spaghetti, broken in half
At least 1/2 c chopped fresh basil
Grated reggiano for serving
Heat the olive oil, garlic, and hot pepper flakes in the IP on sauté/high, stirring about a minute. Add the chopped olives, olive paste (if used), capers, and anchovies, and stir frequently about 3 minutes. Add the tomatoes, stir to coat everything, add 3 c water, mix well, and hit STOP. Add the pasta, mix well, to coat with the water, then put the cover on, seal, and set to MANUAL 3 min. After the 3 min is up, hit stop, release the pressure manually, then remove lid. Set to sauté/high again, and toss the pasta, to separate any that may have stuck, and to evaporate the excess water. Stir and toss about 3 minutes, or until boiled off enough, then remove pot from the base, and set it on the stove, or another spot. Stir in the basil, let it sit a couple of minutes, then serve, with the reggiano, or other grated cheese.
garlic and hot pepper flakes, ready to cook in olive oil, for the puttanesca. by pepperhead212, on Flickr
Olives, capers, and anchovies, chopped up for the puttanesca. by pepperhead212, on Flickr
Over a quart of fresh cherry tomatoes, halved for the puttanesca. by pepperhead212, on Flickr
Linguine, halved and added to the puttanesca mix. by pepperhead212, on Flickr
The puttanesca, after the linguine was pushed under the water, and ready to pressure cook by pepperhead212, on Flickr
Finished puttanesca, after tossing the linguine a few minutes, to absorb the excess liquid, then the basil is added last. by pepperhead212, on Flickr
I didn't even take a photo of the bowl I ate of this - I couldn't wait to eat it, and I think my friend was ready for his second bowl when I sat down! I could have eaten more, but I refrained, not that the serving was small, by any means.