Instant pot pasta puttanesca

Name: Instant pot pasta puttanesca
Prep time: 5 min
Cook time: 3 min
Ingredients: 3 tbsp Olive oil; 900 ml Water; 500 g Spaghetti (dried); Season to taste; 1 tsp Dried chili flakes; 1 tsp Garlic powder (Alternatively use 3 fresh cloves finely sliced.); 400 g Tinned tomatoes; 2 tbsp Capers (drained); 2 tbsp Tomato puree; 150 g Olives (pitted and chopped) (Any colour, but I used black.)

August 7, 2020 by Andy Leave a Comment

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My instant pot pasta puttanesca is an amazing dump and go recipe. Full of flavour and perfect for a weeknight meal. It's vegan friendly as well.

Instant pot pasta puttanesca

My instant pot pasta puttanesca is an amazing dump and go recipe. Full of flavour and perfect for a weeknight meal. It's vegan friendly too.

Print Pin Rate

Course: Main Course

Cuisine: Italian

Keyword: Easy instant pot pasta recipes, Instant pot pasta puttanesca, instant pot vegan meals, Instant pot vegan pasta, Instant pot vegan recipe, Instant pot vegan recipes

Prep Time: 5 minutes minutes

Cook Time: 3 minutes minutes

Leave under pressure: 3 minutes minutes

Servings: 6

Calories: 434kcal

Ingredients

▢ 3 tbsp Olive oil
▢ 900 ml Water
▢ 500 g Spaghetti (dried)
▢ Season to taste
▢ 1 tsp Dried chili flakes
▢ 1 tsp Garlic powder Alternatively use 3 fresh cloves finely sliced.
▢ 400 g Tinned tomatoes
▢ 2 tbsp Capers (drained)
▢ 2 tbsp Tomato puree
▢ 150 g Olives (pitted and chopped) Any colour, but I used black.

Metric - US Customary

Instructions

Add the olive oil and water to the pot. Snap the spaghetti in half and layer into the water.
Season to taste and then add all the other ingredients (no need to stir).
Put the lid on and set to high pressure for 3 minutes.
Leave under pressure for a further 3 minutes and then do a quick release.
Stir together and serve. Simple!