Pressure Cooker Tomato Puttaneska Sauce

  • 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.


  • 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


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.

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