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Milk Street Recipe
Instant Pot

Spaghetti Puttanesca (Fast & Slow)

45 minutes 25 minutes active

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Spaghetti Puttanesca (Fast & Slow)

Most of us think of puttanesca as a tomato sauce built on anchovies. But in Naples, where it originates, the bold savoriness comes from briny olives and pungent capers, not from anchovies. We call for a generous amount of capers, which often are sold in small bottles or jars. When shopping, you will need to buy two 4-ounce bottles to get the ½ cup drained capers needed for this recipe.

4-6

Servings

Tip

Don't forget to save 1 cup of the juices when you drain the tomatoes. They, along with 4 cups of water, are the liquid that cooks the pasta.

45 minutes

25 minutes active

Reviews
Stephanie C.

My husband made this tonight. One comment and one question from him ... when you add the reserved tomato juice and water make certain to stir everything in the pot together before you add the pasta. Otherwise you risk burning some of the the dish to the bottom of the pan (the instant pot will warn you that the dish may be burning while cooking under pressure). Ours did burn a bit and the pasta was pretty well done, certainly not al dente, following the instructions. Perhaps this is a result of the quality of the dried pasta.

If we are using homemade pasta versus dried pasta how does this change the instructions?

Jeanne O.

Turned out great. Had fettucine instead of spaghetti so added a minute while under pressure.

Thomas M.

This was really tasty. The briny flavor is a nice change from regular red sauce. I used 1.5 cups of the tomato juice and a little extra water and I am glad I did. The pasta, while resting, absorbed it all and the consistency was good.


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