Bucatini with Cherry Tomato Sauce and Fresh Sage

• 份量: 6 servings
• 總時間: 45 minutes

食材

⅓ cup extra-virgin olive oil, plus more to serve

4 medium garlic cloves, thinly sliced

¼ teaspoon red pepper flakes

2 bay leaves

2 pints (1 pound) cherry or grape tomatoes, halved

½ teaspoon white sugar

Kosher salt

1 pound bucatini pasta, broken in half

2 tablespoons chopped fresh sage, divided

¾ teaspoon smoked paprika

Pecorino Romano cheese, shaved or finely grated, to serve

步驟

On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the garlic, pepper flakes and bay, then cook, stirring, until the garlic is light golden brown, about 2 minutes. Stir in the tomatoes, sugar, 1 1/2 teaspoons salt and 3 cups water. Add the pasta, placing the strands horizontally so they lay flat, then press them into the liquid until submerged.

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 5 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Using tongs, toss and stir the mixture to separate the strands of pasta, then stir in 1 tablespoon of sage and the paprika. Re-cover without locking the lid in place and let stand until the pasta is al dente, 3 to 5 minutes. Remove and discard the bay, then transfer to a serving dish and top with pecorino and the remaining 1 tablespoon sage.