Instant Pot Penne Puttanesca
This Instant Pot Penne Puttanesca offers big flavor from olives, garlic, and capers in a healthy, easy-to-make, and gluten-free meal. This plant-based version captures the fragrant, rich, and salty essence of classic puttanesca sauce. Ready in minutes with minimal cleanup, it uses fire-roasted crushed tomatoes for deep flavor. Perfect for a satisfying weeknight dinner, especially when served with a side salad or garlic bread.
Instructions
- 1
Sauté garlic (4 cloves), kalamata olives (0.5 cup), capers (1.5 tbsp), oregano (1 tsp), and red pepper flakes (0.5 tsp) in a splash of [water] or [oil] for 5 minutes until translucent.
- 2
Stir in tomato paste (2 tbsp) and roasted tomatoes (28 oz). Add penne (12 oz) and water (3.5 cups), stirring well.
- 3
Cancel Sauté mode. Seal the Instant Pot and cook on Manual High Pressure for 5 minutes. Manually release pressure immediately. Cancel 'Keep Warm' to prevent overcooking.
- 4
Stir in [salt] and [black pepper] to taste. Let pasta rest for 5 minutes to thicken. Serve in 4 bowls, topped with [fresh basil] and extra [black pepper].
Nutrition Facts
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