I was skeptical about this method but it works great! The two I have tried so far both worked well, without overcooking the pasta.
Today I made a one dish pasta dish, in the Instant Pot, based on a recipe from Milk Street's book Fast & Slow
. I saw them do this on a show yesterday, and remembered that it was one that I marked to make, once I started getting my cherry tomatoes coming in.
I changed it, but only slightly. I increased the tomatoes and garlic slightly, plus I added just a tsp of minced fresh rosemary to the 2 tb of fresh sage. I also changed the type of pasta - I never have bucatini on hand! The gemelli did well, but I wasn't sure how it would work - it was hard to get it all under the water, as recommended. Turns out, it cooked evenly, so nothing to worry about.
Here's the changed recipe. A change I'll make next time is switch the crushed red pepper flakes to some morita flakes I often use, since this has the smoked paprika in it, but that smokiness wasn't really noticeable. Not much color in it, because about 90% of the tomatoes are many of those gold tomatoes I grew. But they do have incredible flavor. Didn't use any sunsugars, since that has more sugar, but less flavor.
Instant Pot Pasta with Cherry Tomatoes and Fresh Sage
1/3 c extra virgin olive oil
5 cloves garlic, thinly sliced
3/4 tsp crushed red pepper flakes (or to taste)
2 large or 3 medium bay leaves
20 oz halved cherry tomatoes, about 2 pints
1 tb kosher salt
1/2 tsp sugar
3 cups water
2 tb fresh sage, chopped
1 tsp fresh rosemary, minced
1 tsp smoked paprika
Sharved Pecorino Romano cheese, for serving
A. Heat the olive oil in the IP on sauté/high mode. When it begins to shimmer, add the garlic, bay leaves, and pepper flakes, and cook, stirring, until the garlic just turns to a golden brown, about 2 minutes. Add the tomatoes, salt, sugar, and water, and stir to mix. Then add the pasta, and stir it in, pressing the pieces below the surface as well as you can. Hit cancel, then cover the pot. Set manual high, for 5 minutes.
B. When finished, vent the steam, then open the pot. Stir in 4 tsp sage, and the rosemary, plus the smoked paprika. Re-cover for 3 minutes, then test the pasta for doneness; if necessary, cover another minute or two. Adjust salt (remembering the pecorino is coming later), and remove bay leaves, before serving, putting a pinch of the reserved sage on top of each bowl, along some shredded pecorino.
Pasta with cherry tomatoes and fresh sage, made in the Instant Pot.
, on Flickr