Scanned Recipes
Spicy Pressure Cooked Pasta Butterflies Recipe
6 servings
분량5 minutes
활동 시간20 minutes
총 시간재료
2 cloves garlic, smashed
2 fresh hot chili peppers, chopped (or 1 tsp. of hot pepper flakes)
1 pinch oregano, dry
16 oz. (500g.) Farfalle or Bow-Tie Pasta
14 ½ oz can (or 2 cups or 400g) Tomato Puree (Passata)
2 teaspoons salt
Olive Oil
방향
In the cold (not-pre-heated) pressure cooker, on low heat without the lid, add two swirls of olive oil, the smashed garlic cloves, hot peppers/flakes and oregano (grinding it between your fingers as you sprinkle it in the pan). Allow the ingredients to infuse the oil until you hear the garlic cloves sizzle and turn lightly golden.
Pour in the pasta, the tomato puree, and just enough water to cover the pasta- it's ok if a few points stick out here and there - and the salt (do not omit this since you would ordinarily add salt to the pasta cooking water). Stir everything together and flatten the pasta out in an even layer with your wooden spoon, or spatula, to make sure as many farfalle are immersed as possible.
Close the lid and set the valve to pressure cooking position.
Electric pressure cookers and stove top pressure cookers: Cook for 6 minutes at LOW pressure (or half of the time indicated on the pasta package). NOTE: For pressure cookers with just one (high) pressure, also half the tie indicated on the pasta package, and then subtract 1-2 minutes more.
When time is up, open the cooker by releasing the pressure.
Give the contents a stir and let the pasta sit for about a minute while you gather the bowls and utensils. The pasta is still cooking from the heat of the pressure cooker so don't leave it longer than that. Then, serve and caution your guests that the pasta is very hot and to test out the temperature before taking a big bite!
Top each bowl with a small swirl of fresh olive oil.
영양 정보
1회 제공량
⅙th
칼로리
300.6
지방 전체
1.6g
포화 지방
-
불포화 지방
-
트랜스 지방
-
콜레스테롤
0.0mg
나트륨
1,108mg
탄수화물 전체
64g
식이섬유
4.3g
총 당류
5.4g
단백질
10.7g
6 servings
분량5 minutes
활동 시간20 minutes
총 시간