Pasta Puttanesca in Your Pressure Cooker
This fast and flavorful pressure cooker Pasta Puttanesca combines tangy olives, briny capers, and garlic in a rich tomato base, ready in just 30 minutes — perfect for weeknights.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 28 ounce whole peeled San Marzano tomatoes drained
- 0.25 cup extra-virgin olive oil
- 1 shallot finely chopped (⅓ cup)
- 0.25 teaspoon sea salt
- 3 clove garlic finely chopped
- 0.25 teaspoon red pepper flakes
- 2 tablespoon capers
- 0.5 cup pitted kalamata olives roughly chopped
- 12 ounce spaghetti pasta
- 0.25 cup chopped fresh parsley plus more for garnish
Instructions
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti according to package directions until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add shallots and sea salt; cook 2-3 minutes until translucent.
- Add garlic and red pepper flakes; stir for 30 seconds until aromatic.
- Add drained San Marzano tomatoes and break them up with a spoon. Simmer for 10 minutes, stirring occasionally.
- Stir in capers and chopped kalamata olives. Cook for an additional 5 minutes.
- Add cooked spaghetti to the skillet and toss to coat evenly with the sauce.
- Mix in chopped parsley. Taste and adjust salt if needed.
- Serve hot, garnished with additional fresh parsley if desired.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
If you don’t have all ingredients on hand, swap out shallots for onion or use garlic powder instead of fresh. Capers or olives can be adjusted to taste. Leftovers reheat well with a splash of olive oil or water.