Penne alla Puttanesca in instant pot is another quick main course that we can cook in the multicooker. Like paccheri alla sorrentina in multicooker or fregula with seafood in instant pot, this recipe for puttanesca pasta in the instant pot will also win you over. To cook the pasta in the instant pot, depending on the model, we can use different functions. If the pot has a pasta cooking function, then you can use this; otherwise, you can use the rice cooking function or the pressure function, setting it to high. As I explain in the instant pot guide, each company has included different functions or not, and by changing the brand, we can adapt the Italian recipes with instant pot.
Now, let’s make Penne alla Puttanesca in the instant pot, and I suggest you also try these recipes with the multicooker:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Minute
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Instant pot, Pressure cooker
- Cuisine: Italian
- Seasonality: All seasons
- Energy 383.73 (Kcal)
- Carbohydrates 62.49 (g) of which sugars 3.95 (g)
- Proteins 12.13 (g)
- Fat 11.61 (g) of which saturated 1.77 (g)of which unsaturated 1.50 (g)
- Fibers 2.81 (g)
- Sodium 357.90 (mg)
Indicative values for a portion of 250 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 for making puttanesca pasta in the instant pot
- 10.5 oz whole wheat penne rigate
- 1.25 cups tomato pulp
- 1.25 cups water
- 10 cherry tomatoes (100 g)
- 20 Niçoise black olives
- 1 anchovy fillet in salt
- 8 capers in salt
- 1 clove garlic
- 1 chili pepper
- 2 tablespoons extra virgin olive oil
- 2 pinches salt
What you need
- 1 multicooker
- 1 Wooden spoon or non-stick material
- 1 Knife
How to make pasta with the instant pot
Wash the cherry tomatoes, if small, leave them whole. Desalt the capers. Debone, desalt the anchovy and cut it into pieces. Peel the garlic clove and chop it, distribute it in the instant pot along with the anchovy and add the oil. Program the instant pot with the roast function and sauté for 1 minute, stirring. Then, add the desalted capers, whole chili pepper, tomato pulp, cherry tomatoes, olives, and salt. Mix the puttanesca sauce well.
Add the penne and water. Mix again and then close the pot with its lid with the valve closed.
Cook for 5 minutes with the pasta cooking function (pressure 266°F). Finally, let the pot rest closed for one minute and then depressurize the instant pot*. Remove the lid, mix the penne alla puttanesca well, and serve.
Additional tips for cooking penne in instant pot
The pasta used had a cooking time of 12 minutes.
*Depressurizing means letting the steam escape from the instant pot, by turning the appropriate valve.
For an even quicker version, you can use the puttanesca sauce in jar cooking.
