Tomato Puttanesca Sauce Pressure Cooker Recipe

Tomato Puttanesca Sauce Pressure Cooker Recipe

Ingredients

Makes 3½ cups, enough for 1 pound pasta – Cooker: 5- to 7-quart – Time: 10 minutes at HIGH pressure

• 3 tablespoons olive oil
• 1 cup finely chopped white or yellow onion
• 4 cloves garlic, minced
• 3 oil-packed anchovy fillets, chopped
• ¼ teaspoon Aleppo or red pepper flakes
• 1 (35-ounce) can whole plum tomatoes in juice, crushed by hand, undrained
• ¼ cup dry red wine
• ¼ cup water
• 1/3 cup pitted oil-cured black olives (such as kalamata), coarsely chopped or in pieces
• 1 heaping tablespoon nonpareil capers, rinsed well and drained
• ½ teaspoon dried oregano or 2 teaspoons minced fresh oregano
• ½ teaspoon dried basil or 2 teaspoons minced fresh basil
• freshly ground black pepper
• ¼ cup minced fresh flatleaf parsley

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
2. Add the onion and cook, stirring frequently, until they begin to caramelize, about 10 minutes; turn the heat down if necessary to keep from burning
3. Add the garlic, anchovies, and pepper flakes and cook briefly, stirring, to melt the anchovies
4. Stir in the tomatoes and their juice, wine, water, olives, capers, and dried herbs (if using fresh, add at the end)
5. Bring to a boil and season with a few grinds of black pepper
6. Close and lock the lid
7. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
8. Set the burner heat to high
9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
10. Set a timer to cook for 10 minutes
11. Remove the pot from the heat
12. Open with the Quick Release method
13. Be careful of the steam as you remove the lid
14. Add the parsley and fresh herbs, if using
15. Taste for pepper
16. You will not need salt
17. Use or let cool completely and refrigerate up to 3 days or freeze 4 to 6 months
18. Tomato Puttanesca Sauce with Shrimp: In Step 3, add 1 pound medium peeled and deveined shrimp with the parsley
19. Simmer, uncovered, over medium heat, until they turn pink and curl, about 4 minutes
20. Tomato Puttanesca Sauce with Tuna: In Step 3, add 2 (5-ounce) cans Italian solid-pack light tuna in olive oil or in water, drained well and broken up into chunks, with the parsley
21. Simmer, uncovered, over medium heat to heat through, about 4 minutes
22. Spaghetti Squash Puttanesca: Here’s a gluten-free alternative to serving the sauce with pasta
23. Place a 2- to 2½-pound spaghetti squash on the counter and, with a paring knife, make a ½-inch-deep cut into the skin down the length of the squash and back up, from stem to stem
24. Pierce 8 times all over with the tip of the knife
25. Place in the pressure cooker with 2 cups water
26. Close and lock the lid
27. Set the burner heat to high
28. When the cooker reaches HIGH pressure, adjust the heat to maintain pressure
29. Set a timer to cook for 6 minutes at HIGH pressure
30. Open the cooker with the Natural Release method; let stand for 15 minutes
31. Using a chef’s knife, cut the squash in half lengthwise along the slit you made; remove and discard seeds
32. With a fork, scrape the cooked flesh to separate the squash strands and place in a shallow serving bowl
33. Discard the shells
34. Top with the sauce and serve immediately
35. Aleppo pepper is milder and more fruity-sweet than regular crushed red pepper
36. It is named after the city of the same name in Syria, a culinary mecca on the Silk Road near the Turkish border

Full List of Pressure-Cooker Recipes
Full List of Sauce Recipes

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