Instant Pot Pasta Marinara

• portions: 6 servings
• temps total: 35 minutes

Ingrédients

3 tablespoons olive oil

3 garlic cloves, thinly sliced

Pinch red pepper flakes

28 ounces whole peeled San Marzano tomatoes

Kosher salt

1 pound penne pasta

2 tablespoons unsalted butter

1/4 cup grated Parmesan

Instructions

Turn an Instant Pot® multi-cooker to the high saute setting. Add the oil; once it's shimmering, add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Stir in the tomatoes, 2 cups water and 2 teaspoons salt.

Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid, then crush the tomatoes with a wooden spoon. Stir in the penne.

Set to pressure cook once more for 5 minutes. After the cycle is complete, repeat the process for quick release. Remove the lid, then stir in the butter and Parmesan.

Nutrition

• Calories: 424
• Lipides Totaux: 14g
• Lipides Saturés: 5g
• Cholestérol: 14mg
• Sodium: 528mg
• Glucides Totaux: 62g
• Fibres Diététiques: 4g
• Sucres Totaux: 6g
• Protéines: 13g