A quick and easy one-pot pasta. Delicious, healthy and perfect for weeknight cooking
Instant Pot Pasta with Cherry Tomato Sauce and Parsley
I N G R E D I EN T S
⅓ cup extra-virgin olive oil, plus more to serve
4 medium garlic cloves, thinly sliced – I used Trader Joes frozen, minced
¼ teaspoon red pepper flakes
2 bay leaves
2 pints cherry or grape tomatoes, halved (2 pounds total)
1 teaspoon white sugar
1/4 cup chopped flat-leaf parsley
1 Tablespoon Kosher salt
1 pound bucatini or spaghetti pasta, broken in half
1 teaspoon smoked paprika
3 cups of water
Pecorino Romano cheese, shaved or finely grated, to serve
I N S T RU C T I ONS
START: On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the garlic, and bay, then cook, stirring, until the garlic is light golden brown, about 2 minutes. Stir in the tomatoes, pepper flakes, sugar, 1 tablespoon salt, smoked paprika and 3 cups water. Add the pasta, placing the strands horizontally so they lay flat, then press them into the liquid until submerged.
FAST: 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 8 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot. (I like to place a towel over the vent)
FINISH: Using tongs, toss and stir the mixture to separate the strands of pasta, toss with parsley, grate fresh pecorino romano on top and serve.
source
0 Comments