Pasta Napoletana (simply delicious!)
A cozy and flavorful pasta dish cooked in a pressure cooker with rich tomatoes, garlic, basil, and parmesan that delivers comfort in under 30 minutes.
Equipment
- 1 Pressure cooker
- 1 Wooden spoon
Ingredients
Main ingredients
- 220 g Spaghetti or bucatini short pasta works too
- 1 tablespoon Olive oil or extra virgin olive oil, plus more for drizzling
- 1 Medium onion finely chopped
- 2-3 Garlic cloves minced for that punch of flavor
- 400 g Canned tomatoes whole, diced or cherry tomatoes all work
- ½ teaspoon Fine salt with extra to taste
- ⅛ teaspoon Black pepper for a little kick
- 1 handful Basil leaves chopped or torn to release aroma
- 3 tablespoon Grated parmesan cheese to top it all off
Instructions
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti or bucatini until al dente. Drain and reserve a cup of pasta water.
- Heat the olive oil in the pressure cooker on medium heat. Add chopped onion and sauté until soft and translucent, about 5–7 minutes.
- Stir in the minced garlic and cook another 1–2 minutes until fragrant. Stir often to prevent burning.
- Pour in the canned tomatoes with juices. Break up whole tomatoes with spoon if needed. Season with salt and black pepper, then stir.
- Seal pressure cooker lid with sealing ring in place. Cook on low pressure for 15 minutes.
- When cooking is complete, use quick pressure release to avoid overcooking the pasta.
- Open lid and stir in chopped basil and cooked pasta. Add reserved pasta water if sauce needs thinning.
- Serve hot with extra olive oil drizzled and grated parmesan sprinkled on top.
Notes
Leftovers can be stored in the fridge for 3-4 days and reheated gently with a splash of water or oil. For vegan version, skip parmesan or use a vegan substitute.