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Spaghetti Puttanesca (Fast & Slow)

Spaghetti Puttanesca (Fast & Slow)

By Diane UngerApril 7, 2020

  • Makes
    4-6 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    25 minutes active

Most of us think of puttanesca as a tomato sauce built on anchovies. But in Naples, where it originates, the bold savoriness comes from briny olives and pungent capers, not from anchovies. We call for a generous amount of capers, which often are sold in small bottles or jars. When shopping, you will need to buy two 4-ounce bottles to get the ½ cup drained capers needed for this recipe.

Tip

Don't forget to save 1 cup of the juices when you drain the tomatoes. They, along with 4 cups of water, are the liquid that cooks the pasta.

Ingredients
  • 3

    tablespoons extra-virgin olive oil, divided

  • 4

    medium garlic cloves, finely grated

  • 1

    teaspoon red pepper flakes

  • 1

    cup pitted Kalamata olives, roughly chopped

  • ½

    cup drained capers (two 4-ounce bottles)

  • 28

    ounce can whole peeled tomatoes, drained, 1 cup juices reserved, tomatoes crushed by hand

  • 1

    pound spaghetti, broken in half

  • ½

    cup chopped fresh basil

  • 1

    ounce Parmesan cheese, finely grated (½ cup)

  • Kosher salt and ground black pepper

Step 1

On a 6-quart Instant Pot, select More/High Sauté. Add 2 tablespoons of oil, the garlic and pepper flakes, then cook, stirring, until fragrant, about 30 seconds.

Add the olives and capers, then cook, stirring, until the capers begin to brown, about 1 minute. Add the tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, about 8 minutes.

Stir in the reserved tomato juices and 4 cups water, then distribute the mixture in an even layer. Add the pasta, placing the strands horizontally so they lay flat, then press them into the liquid.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 3 minutes.

When pressure cooking is complete, quick release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Select More/High Sauté. Stir the mixture to combine, then cook until the pasta is al dente and most of the liquid has been absorbed, 3 to 4 minutes. Press Cancel to turn off the pot.

Using potholders, carefully remove the insert from the housing. Let stand for 5 minutes. Stir in the basil, Parmesan and the remaining 1 tablespoon oil. Taste and season with salt and black pepper.

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