A dump and go Instant Pot / electric pressure cooker recipe that's ready in minutes. Chilli, anchovies, garlic, capers and tomato all combine to make a rich and delicious pasta dish.
Snap the spaghetti in half and scatter into the pressure cooker pot. Add the water, olive oil and a pinch of salt.
Layer the rest of the ingredients on top of the pasta – canned tomatoes, chilli flakes, sliced olives, garlic, tomato puree, rinsed capers and anchovies. You don't need to worry about cutting the anchovies up, as they fall apart once cooked.
Check the seal, put the lid on the pot and seal it closed. Check that the weight is set to the sealing position. Set the Instant Pot to cook for 3 minutes at high pressure.
Once cooking has finished, leave the pot on the 'keep warm' setting for a further 3 minutes of natural pressure release (NPR).
Release the remaining pressure and open the lid. Don't worry if it looks as if there is too much liquid.
Give everything a really good stir for about a minute and the extra liquid will be absorbed. If there is still too much liquid, set the pressure cooker to saute and simmer off any remaining liquid, stirring all the time.
Season and serve.
Hints and Tips for Dump and Start Pasta Puttanesca