Pressure Cooker Tomato Puttaneska Sauce
- Cuisine: Italian
- Course: Side Dish
- Skill Level: Beginner
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- Yield: 3 ½ cups
- Servings: 6
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
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Pressure cooker tomato puttaneska sauce.An excellent sauce cooked in pressure cooker.This delicious sauce is traditionally served with spaghetti,but you can serve also with pasta or linguine.
Ingredients
- 3 tablespoons olive oil
- 1 cup finely chopped yellow onion
- 4 cloves garlic,peeled and minced
- 3 oil-packed anchovy fillets,chopped
- 1/4 teaspoon red pepper flakes
- 35 oz (1L) can whole plum tomatoes in jice,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
Method
Step 1
Preheat olive in pressure cooker over medium-high heat. Add chopped onion and cook,stirring,until it begins to caramelize,for about 10 minutes. Reduce heat to low to avoid burning.
Step 2
Add garlic,anchovies and red pepper flakes. Cook,stirring,to melt the anchovies.
Step 3
Stir in remaining ingredients,except parsley. Bring mixture to a boil. Season with black pepper.
Step 4
Close and lock the lid. Set burner heat to high. When pressure cooker reaches high pressure,reduce burner heat to low and set timer to cook for 10 minutes.
Step 5
Remove the pot from the heat and set aside. Stir in minced parsley. Season with black pepper if necessary.