Instant Pot Pasta Puttanesca

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recipe by Julee Morrison

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

I started making this flavorful Neapolitan dish because of Lemony Snicket. One of my kids requested it after reading that the Baudelaire children prepared it in one of the books in A Series of Unfortunate Events. It couldn’t be simpler in the Instant Pot®— just add the ingredients and come back to a pasta dinner! This recipe is vegan but see the tip for how to add in anchovies, which are traditional. Garnish with shredded cheese or chopped fresh basil, if you like. If you eat fish, go ahead and add anchovies for additional flavor. Use 2 oz (1 can) of anchovies packed in oil (drained), adding it to the pot along with the other ingredients. I think their salty, pungent flavor offsets the sweetness of a typical tomato-based sauce.

Inspired by:

recipe updated Mar 26, 2020


  • Pitted kalamata olives icon
    Pitted kalamata olives
    ½ cup (about 68.4 g)
  • Garlic clove icon
    Garlic clove
    3 (about 18 g)
  • Sea salt icon
    Sea salt
    1 tsp (about 6.5 g)
  • Red pepper flakes icon
    Red pepper flakes
    ¼ tsp (about 0.2 g)
  • Black pepper icon
    Black pepper
    ¼ tsp (about 0.54 g)
  • Water icon
    3 cups (about 720 g)
  • Pasta sauce icon
    Pasta sauce
    908 g (about 3 ¾ cups)
  • Pasta icon
    4 cups (about 345.6 g)
  • Lemon zest icon
    Lemon zest
    2 tsp (about 7.6 g)
  • Capers icon
    1 tbsp (about 8.7 g)


  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add sea salt, red pepper flakes, pitted kalamata olives, black pepper, water, pasta sauce, pasta, lemon zest, garlic clove and capers to the inner pot
  2. Close and lock the lid and turn the steam release handle to Sealing
  3. Pressure cook - Manual, High, 5 min
  4. Release pressure -
  5. Serve immediately
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