I made Ina Garten's favorite weeknight pasta and had dinner ready in 30 minutes
This pressure cooker pasta recipe brings tender spaghetti, golden garlic, and creamy Parmesan together for a quick and satisfying dinner in just 30 minutes.
Equipment
- 1 Pressure Cooker
- 1 Skillet
Ingredients
Main ingredients
- 1 pound spaghetti
- ¼ cup olive oil
- 6 cloves garlic thinly sliced
- ½ teaspoon red pepper flakes
- ¼ cup fresh parsley chopped
- ½ cup grated Parmesan cheese
- Kosher salt to taste
- Fresh ground black pepper to taste
Instructions
Instructions
- Pour water into the pressure cooker until it just covers the spaghetti. Season with salt.
- Place uncooked spaghetti upright, push gently to submerge, then lock lid and set to high pressure with valve sealed.
- Cook for around 6 minutes (1 minute less than package), then perform quick release and remove lid once pressure drops.
- While pasta cooks, heat olive oil in a skillet. Add garlic and red pepper flakes. Sauté until garlic turns golden but not browned.
- Combine cooked pasta with the garlic oil mixture. Stir in parsley and Parmesan cheese. Season with salt and pepper to taste.
Notes
Leftovers can be stored in the fridge up to 3 days. Reheat gently with a splash of broth or pasta water for best texture.