Pressure Cooker Tomato Puttanesca Sauce2022-01-23
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat1.1 g
Trans Fat1 g
Unsaturated Fat1.1 g
Pressure cooker tomato puttanesca sauce. A quick and easy puttanesca sauce with tomatoes, olives, garlic, anchovies, and capers. This sauce takes only 30 minutes to make.
Why would someone want to cook in a pressure cooker?
A pressure cooker is a type of pot that cooks food quickly and efficiently. It uses steam under pressure to cook the food within a sealed environment, which means that it can cook food in less time than traditional cooking methods. This is because the pressure cooker has a higher boiling point than water, so it takes less time to heat up.
There are many different types of pressure cookers available on the market today, but most of them work in a similar way. One of the most popular types is the stove-top model, which consists of an outer pot and an inner pot that locks into place with a lid and gasket.
What is the main flavor of this sauce?
Puttanesca sauce is a type of tomato sauce that is commonly used in Italian cuisine. It has a spicy kick to it because of the crushed red pepper flakes. Puttanesca sauce can be made with any type of tomato, but typically is made with plum tomatoes.
It is also common for people to add capers, anchovies, and olives to their puttanesca sauce.
What else can I cook in a pressure cooker?
A pressure cooker is a kitchen appliance that cooks food quickly at high temperatures. It cooks food about 70% faster than the oven or stovetop. Pressure cookers are perfect for cooking meat, vegetables, rice, beans, lentils, and pasta.
This article will explore how to use a pressure cooker to cook other types of foods.
Pressure Cooker Tomato Puttanesca Sauce
- 3 tablespoons olive oil
- 1 cup finely chopped yellow onion
- 4 cloves garlic, peeled and minced
- 1/4 teaspoon red pepper flakes
- 35 oz (1L) can whole plum tomatoes in juice, crushed and undrained
- 1/4 cup (60 ml) dry red wine
- 1/4 cup (60 ml) water
- 1/3 cup (80 g) pitted oil-dured black olives
- 1 tablespoon capers, rinsed and drained
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 cup (60 g) fresh parsley, minced
- freshly ground black pepper to taste
Heat the olive in an electric pressure cooker turned to the sauté mode. Add chopped onion and cook, stirring, until it begins to caramelize, for about 10 minutes. Reduce heat to low to avoid burning.
Add garlic and red pepper flakes. Cook, stirring, for a few seconds.
Stir in the remaining ingredients, except parsley. Bring mixture to a boil. Season with black pepper.
Close and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 12 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Stir in minced parsley. Season with black pepper if necessary.