Instant Pot Puttanesca

Puttanesca is one of the simplest and most flavor-packed ways to maximize pantry ingredients. Here, I converted the recipe to be cooked in the Instant Pot, making it a simple one-pot meal. This is a dish that only gets better in the fridge and freezes well too. 

A note on flavor: I like a very flavorful puttanesca, so I add a whole can of anchovies. However, if you aren't that into anchovies, I recommend using half a can. They tend to dissolve into the dish and turn into a nutty, umami-rich flavor. Of course, if you are vegan, you can skip these altogether.

Instant Pot Puttanesca
3 T olive oil
1/2 to 1 (2 oz) can anchovies, drained (I like a lot of anchovy flavor, so I do a full can.)
4-5 cloves fresh garlic, minced, depending on how garlicy you like it
3 T capers, plus 1 T juice
1/2 t Italian seasoning
1/2 cup kalamata olives, plus 1 T juice
1 28 oz can tomatoes (whatever you have works: canned whole tomatoes, crushed with the back of a spoon, crushed tomatoes, or diced tomatoes)
3 1/3 cups water
3/4 t salt

black pepper and crushed red pepper flakes to taste
1 lb spaghetti, broken in half

Garnish:
Parmesan cheese

Sauté anchovies and garlic in olive oil until anchovies break apart and start to dissolve. Toss in capers and let them sizzle for a minute. Add remaining ingredients except spaghetti and stir. Next, add spaghetti and stir gently, to moisten. Spaghetti may not be completely covered by sauce at this point, and that's ok.

Seal Instant Pot and pressure cook on high for 5 minutes. When finished, quick release and stir to recombine. You may need to let it stand uncovered for a few minutes if it is too saucy at first.