The pasta with olives in the multicooker, ready in less than 10 minutes, flavorful and perfect for the whole family.
We also added capers and chili pepper to the olives for extra flavor.
For this recipe, we used the programmable pot from Cecotec GM model H DELUX, a pot with a capacity of 6 liters, non-stick basket, flip-top lid, 16 menus, a true ally in the kitchen.
The multicooker pot is very convenient to take on vacation, you just need an electrical outlet to cook pasta, rice, mains, sides, and even desserts.
The recipe also includes the procedure for cooking in a traditional pressure cooker.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for pasta with olives in the multicooker:
- 11 oz dry pasta of choice
- 1 and 3/4 cups tomato passata
- 7 oz water
- to taste fine salt
- 2 oz green or black olives
- 1 clove fresh garlic
- 1 tbsp capers
- 4 tbsps extra virgin olive oil
- to taste chili pepper
Tools for pasta with olives in the multicooker:
- 1 multicooker
- 1 Knife
- 1 Bowl
Steps for preparing and cooking pasta with olives and capers in the multicooker:
Slice the pitted black or green olives and dry them well, place them in a bowl with the washed and well-dried capers.
Peel the garlic.
Put the garlic clove and the extra virgin olive oil in the basket of the electric pot, set the sauté program and let the oil infuse for a few minutes, then add the olives and capers and stir well with a silicone spoon, if desired, add fresh chili pepper and then add the tomato passata, water, and salt.
Cook for a few minutes, then add the pasta and stir well (make sure the liquid level covers the pasta well, if not, add a little water).
Turn off the sauté program, put on the lid, set the pressure program and close the valve, cook for half the time indicated on the pasta package, then turn off the pot and let it rest for a few minutes without venting the pot.
After the time has passed, vent and remove the lid, stir the pasta well and serve it on individual plates.
COOKING WITH THE TRADITIONAL PRESSURE COOKER.
The procedure and cooking times do not change, sauté the garlic and oil in the traditional pressure cooker, then add the olives, capers, chili pepper, tomato passata, and water, salt.
Cook for a few minutes, then add the pasta, stir well (make sure the liquids cover the pasta well, otherwise add a little water) and close the lid, when it is under pressure lower the gas and cook for half the time written on the pasta package, after the time has passed turn off the gas, let it rest for a few minutes then vent.
Stir well and serve, remembering to remove the garlic clove.
Tips
For cooking pasta in the traditional or electric pressure cooker, the proportion between pasta and liquids is 1:2, so 11 oz of pasta and 21 oz of liquids for 4 people.
If you prefer pasta with more sauce, you can add 50/60 ml more passata to the total pasta.
