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Milk Street Recipe
Instant Pot

Bucatini with Cherry Tomato Sauce and Fresh Sage

45 minutes 20 minutes active

Bucatini with Cherry Tomato Sauce and Fresh Sage

This dish takes inspiration from a recipe in “Simple” by Yotam Ottolenghi. But instead of conventional stovetop simmering, we pressure-cook cherry or grape tomatoes, which tend to be dependably good no matter the season, into a tangy-sweet sauce. The pasta cooks in the pot at the same time, so there's no need to boil a separate pot of water. Fresh sage, smoked paprika and pecorino Romano cheese ratchet up the flavors. We especially liked this dish made with bucatini pasta, which is a thick, tubular spaghetti; linguini is a good alternative, but reduce the pressure-cooking time to 4 minutes.

Ingredients
Directions
  1. 01
    On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the garlic, pepper flakes and bay, then cook, stirring, until the garlic is light golden brown, about 2 minutes. Stir in the tomatoes, sugar, 1 tablespoon salt and 3 cups water. Add the pasta, placing the strands horizontally so they lay flat, then press them into the liquid until submerged.
bucatini-cherry-tomato-sauce-fast-slow

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