Spicy Pasta Butterflies
Servings Prep Time
4-6servings 5 minutes
Cook Time
8minutes
Servings Prep Time
4-6servings 5 minutes
Cook Time
8minutes
Ingredients
  • 2tablespoons olive oil
  • 2cloves garlicsmashed
  • 2teaspoon hot chili peppersfresh, chopped, or 1 teaspoon of hot pepper flakes
  • 1pinch oreganodry
  • 16ounces Farfalle Pastaor Bow-Tie Pasta
  • 2cups tomato puree 14.5 oz can
  • 3cups Waterroughly (see recipe)
  • 2teaspoons salt
Instructions
  1. In the Instant Pot on the Keep Warm Setting, 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).
  2. Allow the ingredients to infuse into the oil at low heat until you hear the garlic cloves sizzle and turn lightly golden.
  3. 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). 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.
  4. Close the lid and set the valve to pressure cooking position. Cook on Manual for 6 minutes at low pressure.
  5. When time is up, open the pressure cooker by quick releasing pressure through the valve.
  6. 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.
  7. Top each bowl with a small swirl of fresh extra virgin olive oil. Enjoy!