Instant Pot Penne Puttanesca
This Instant Pot Penne Puttanesca is made from only 8 simple ingredients but delivers BIG flavor thanks to Olives, Garlic, and Capers. An easy and healthy meal!
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 minutes
- Yield: 4 Servings 1x
- Category: Main
- Method: Instant Pot
- Cuisine: Italian
Ingredients
Scale
- 4–5 cloves of Garlic, minced
- ½ cup Kalamata Olives, cut in half
- 1 ½ tbsp Capers, roughly chopped
- 1 tsp Oregano
- ½ tsp Red Pepper Flakes
- 28 oz. Crushed Fire Roasted Tomatoes
- 2 tbsp Tomato Paste
- 12 oz. Pasta of Choice*
- 3 ½ cups Filtered Water
- Fresh Basil, for garnish (Optional)
- Salt and Pepper, to taste
Instructions
- Turn on the “Sauté” mode of the Instant Pot, and add a splash of Water or Oil to the pot. Add in the Garlic, Olives, Capers, and Spices, then cook until translucent, about 5 minutes.
- Stir the Tomato Paste and Fire Roasted Tomatoes into the mixture, until the Paste becomes evenly incorporated. Add the Pasta and Filtered Water to the pot, stirring well.
- Press “Cancel/Stop” to turn off the Sauté mode, then close the Instant Pot and set the valve to “Sealing”. Cook the Pasta on Manual High Pressure for 5 minutes, then manually release the pressure as soon as the timer goes off. Remember to press “Cancel” on your Instant Pot after it finishes cooking, to turn off the “Keep Warm” feature and prevent the Pasta from overcooking.
- Stir the Pasta well, and add Salt & Black Pepper to taste. Let the Pasta sit for 5 minutes in the iPot before stirring again and serving – this allows the sauce to thicken slightly! Divide the pasta into 4 bowls, then top with Fresh Basil and additional Black Pepper, if desired.
Notes
- You can use either regular or gluten-free pasta for this recipe. I recommend using shorter shapes over long noodles, and if you do use GF pasta, go with a corn/rice/quinoa base over a bean-based variety.
Find it online: https://frommybowl.com/instant-pot-penne-puttanesca/