Pasta alla puttanesca, a traditional dish of Neapolitan cuisine, also known as aulive e chiapparelle, meaning olives and capers. A very simple and tasty recipe, perfect for everyday lunch and cooked in the pressure cooker. An alternative cooking method to the traditional one, allowing you to prepare a pasta dish without dirtying too many pots, ready in just a few minutes without altering the nutritional properties of the ingredients.
The original recipe includes, besides the use of Gaeta olives and capers, also anchovies, peeled tomatoes, garlic, and chopped parsley. I hope the faithful of this type of pasta won’t mind that I used Taggiasca olives instead of Gaeta ones, but they are impossible to find here. However, among the ingredients, you will find those required by the original recipe.
Additionally, for pressure cooker cooking, I preferred to use a short pasta shape, as long pasta is not recommended for this cooking method. For my recipe, I chose penne, but you can use the pasta shape you prefer. And now, let’s get cooking because the pasta alla puttanesca will be ready in a click!
If you are interested in other pasta recipes with a pressure cooker, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 212.72 (Kcal)
- Carbohydrates 26.10 (g) of which sugars 0.52 (g)
- Proteins 6.04 (g)
- Fat 9.63 (g) of which saturated 1.43 (g)of which unsaturated 1.86 (g)
- Fibers 2.04 (g)
- Sodium 1,501.81 (mg)
Indicative values for a portion of 9 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11.3 oz pasta
- 2 cloves garlic
- 2 tbsps extra virgin olive oil
- 1 tbsp anchovies in oil
- 1 tbsp capers
- 1.76 oz Gaeta olives
- 1 cup cup water
- 0.35 oz coarse salt
- fresh chili pepper (to taste)
- chopped parsley (to taste)
Tools
- Pressure Cooker
- Cutting Board
- Knife
Steps
First, rinse the capers very well and finely chop them with a knife. Then peel the garlic cloves and sauté them in the open pot with the anchovies, olive oil, and a bit of chili pepper. Stir and, as soon as the anchovies have melted, add the peeled tomatoes and the previously chopped capers.
Crush the peeled tomatoes with a spoon, then also add the olives, pasta, water, and salt. As stated in the description above, I couldn’t find Gaeta olives, an ingredient used in the original recipe. I mentioned those among the ingredients, but for my version, I used Taggiasca olives.
Close the pot and bring it to maximum power. Cook the pasta at the first ring for 4 minutes on low heat, or from the beginning of the whistle, move the pot to the lowest burner and cook on low heat for the same cooking time. Of course, the cooking times are relative. The pasta should cook for half the time stated on the package. Meanwhile, finely chop the fresh parsley.
After the cooking time, gradually release the steam and open the pot. Add the chopped parsley and stir. The penne alla puttanesca is ready to be served!
Storage and Tips for Pasta alla Puttanesca
Pasta alla puttanesca can be stored in the refrigerator for 1 or 2 days in a container with a lid.
This content also includes one or more affiliate links, on which I may earn a small commission at no additional cost.
FAQ Questions and Answers for Pasta alla Puttanesca
Can it be prepared in an electric pressure cooker?
Yes, of course, you can cook the penne in the instant pot by sautéing the garlic with the anchovies and chili pepper using the sauté function. Add all the other ingredients as written in the recipe and cook using the pressure cook function for half the time stated on the pasta package.
