Can’t be bothered standing over a hot stove? This quick and easy summer Instant Pot recipe is made with pressure-cooked fusilli pasta that is tossed in a fresh and zesty no-cook puttanesca sauce of tomatoes, olive oil, garlic, anchovies, capers and olives. It’s fragrant, a little salty, and bursting with summery flavors.
This summer pasta recipe is inspired by spaghetti alla puttanesca, which is a popular Italian pasta dish from Naples. Traditionally, the sauce is made with sauteed garlic and anchovies, olive, capers and tomatoes served with spaghetti, although other types of pasta can be used.
Our version is made with a no-cook puttanesca sauce, which is perfect for hot weather or those nights when you want something fuss-free, quick and easy. We used fusilli pasta, which we cooked in the Instant Pot, but you can also make it with penne or spaghetti. You can also cook pasta on the stovetop according to the packet instructions.
HOW TO MAKE INSTANT POT PASTA PUTTANESCA
You can use any type of pasta for this recipe. To avoid using the stove on a warm night, we opted for our Instant Pot pressure cooker (we use the 6-quart model). If you’ve never cooked pasta in the Instant Pot, it is pretty easy and hands-free. The cooking time depends on the size of the pasta but here is how to make fusilli (penne would be similar). You can also cook it on the stove.
- Add dry pasta to the inner pot and add the water, a splash of olive oil and salt. Stir through. For 9 oz/250 g of dry fusilli, you need about 3.5 cups or 800 ml of water, 1 teaspoon salt and a little bit of oil.
- Pop the lid on top, lock it and make sure the valve at the top is pointing to Sealing. Press Manual or Pressure Cook and set to 2 minutes (it should be on HIGH pressure). The Instant Pot will take about 5-10 minutes to build up the pressure and the countdown will begin. Once finished, allow 8-9 minutes for the pressure to release naturally. This will also allow the foam inside the pot to settle.
- Now, use the quick release method to let off the pressure. Point the top valve to Venting and step away or hold a towel over the jet of steam. Pasta cooking produces a bit of foam, which often spurts from the valve. It will settle after a few seconds. Once pressure is released, you can open the lid, stir the pasta and strain it.
- This should result is nicely cooked pasta, not too soft or firm. For more al dense, only allow the natural release for 5-6 minutes (pasta continues to cook during the pressure release).
MAKE THE PUTTANESCA SAUCE
What makes this summer recipe so easy is that you don’t need to cook the sauce. It will taste more fresh and zesty this way but that’s the idea! While the pasta is cooking (on the stove or in the Instant Pot) prepare and chop all the ingredients and set aside.
Simply add them to the hot pasta and stir through. The pasta and the sauce will remain warm but if you want it hotter, simply heat it up on the stove or on Saute function of the Instant Pot. Taste for seasoning and add more salt if you wish, although the sauce ingredients are already quite salty.
Serve with fresh parsley or basil and grated Parmesan cheese on top.
MORE ITALIAN INSPIRED INSTANT POT RECIPES
- Italian Fish With Olives, Tomatoes & Capers (From Frozen)
- Delicious Zuppa Toscana
- Cacio e Pepe Inspired Spaghetti
- White Beans With Rosemary, Garlic & Olive Oil
Summer Pasta Puttanesca (No-Cook Sauce, Instant Pot)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main
- Method: Instant Pot
- Cuisine: Italian
Summer pasta alla puttanesca made with a no-cook sauce and fusilli pasta. We used the Instant Pot to cook the pasta, which means we didn’t need to turn on the stove at all. Perfect for those warm evenings or simply when you want something quick and easy, with minimal cooking.
9 oz / 250 g dry fusilli pasta (or penne)
800 ml water / 3.5 cups
1 tablespoon olive oil
1 teaspoon salt
No-Cook Puttanesca Sauce
1.5 cups tinned chopped tomatoes (we love this brand)
2 tablespoons olive oil
2 garlic cloves, finely chopped or minced
1/2 red chili (serrano or jalapeno), diced
4 small anchovy fillets, chopped
3–4 sun-dried or semi-dried tomatoes, chopped
2 tablespoons baby capers
2 oz / 55 g black olives (we weighed with pips, but pips are then taken out and olives chopped roughly)
Salt and pepper to taste
Fresh parsley & Parmesan cheese to serve
- Add the fusilli pasta, water, 1 tablespoon olive oil and 1 teaspoon salt to the pot and stir through. Pop the lid on top and lock, making sure the top valve is pointing to Sealing. Press Manual/Pressure Cook and adjust the time to 2 minutes, on HIGH pressure. Once done, allow 8-9 minutes for natural pressure release and then use a quick-release method to let off the remaining steam (point the valve to Venting).
- Open the lid and strain any excess water. Return the pasta to the pot. Add all of the sauce ingredients and stir through the hot pasta. Taste for salt and pepper and add to your preference. A lot of the added ingredients are salty, hence you need to season it after everything is added.
- You can serve it warm or turn the Saute function key to heat it up further. Top with fresh parsley or basil and serve with Parmesan cheese on the side.
For a vegetarian/vegan version, omit the anchovies. Serve with vegetarian or vegan-friendly cheese.
- Serving Size: 1.5 cups cooked pasta + 1 tablespoon grated Parmesan
- Calories: 366
- Sugar: 4.8 g
- Sodium: 1012.3 mg
- Fat: 11.6 g
- Saturated Fat: 2.4 g
- Carbohydrates: 53.7 g
- Fiber: 4.7 g
- Protein: 12.7 g
- Cholesterol: 7 mg
SAVE PUTTANESCA PASTA RECIPE TO PINTEREST
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