This pasta absorbs the sauce, instead of just being coated with it, changing its color and making it incredibly flavorful. Low pressure ensures that the pasta stays al dente. Recipe from "Hip Pressure Cooking" by Laura Pazzaglia. For more ideas visit www. hippressurecooking.com.
1 tablespoon olive oil
2 cloves garlic, smashed
1 teaspoon hot pepper flakes
1/2 teaspoon dry oregano
One 16-ounce package farfalle (bow-tie pasta)
One 14 1/2-ounce can tomato purée
2 teaspoons salt
About 2 cups water
1 tablespoon extra-virgin olive oil
In the cold (not preheated) pressure cooker, on low heat without the lid, add two swirls of olive oil, the smashed garlic cloves, anchovies, hot pepper flakes and oregano (grinding it between your fingers as you sprinkle it in the pan). Allow the ingredients to infuse into the oil until you hear the garlic cloves sizzle and turn lightly golden (about 4 minutes).
Into the pressure cooker, pour in the dry pasta, tomato purée, and salt. Give everything a rough mix with a wooden spoon and flatten the pasta out in an even layer. Pour in just enough water to cover the pasta it's OK if a few points stick out here and there.
Set the pressure cooker to low pressure (or setting 1). Turn the heat up to high and when the cooker has reached low pressure, lower the heat and count 5 minutes (or half the recommended cooking time on the pasta package) cooking time. When time is up, open the cooker by releasing pressure.
Stir the contents and let the uncovered cooker sit for a minute. The pasta will continue to cook while in the pressure cooker so don't leave it longer than that.
Top each bowl with a small swirl of extra-virgin olive oil just before serving.
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