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.