I found these fun trottole pasta at my grocery store (Winn-Dixie) and the fresh basil looked so good that I decided to make this easy tomato and basil sauce in the Instant Pot for lunch prep this week. You can use any medium-shaped, sturdy, dry pasta for this recipe – think penne, ziti, or rigatoni.

Steve was so impressed by how well this shape held up and loved having it for work lunches during the week. He said it was like someone had already twirled a bunch of spaghetti into a convenient little meatball shape that fit just right on his fork! And oh by the way, he did add a few frozen meatballs into each serving that heated up really well in the microwave at work.

NOTE: General rule of thumb for cooking pasta in the IP is half the time of the package for regular stovetop cooking. This package had a cook time of 11-13 minutes so 5 minutes on high was just fine considering that I also left it to naturally release for 10 minutes. Also, some pastas are more forgiving than others if you leave it a little longer. Just make sure not to use a more delicate or super-quick cooking pasta or else it may turn overly mushy before the sauce has a chance to develop good flavor.

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Instant Pot Duo 6qt: [ Ссылка ]

Today’s Ingredients:
2 TB extra virgin olive oil
1 large onion, chopped
6 large garlic cloves, minced
1 TB dried oregano
1 TB kosher salt
1 tsp black pepper
1 tsp red pepper flakes (optional)
2 cups water
1 cup loosely packed fresh basil leaves, roughly torn, plus extra for topping
28 oz can diced tomatoes with juice (preferably fire-roasted!)
1 lb trottole pasta – or any other medium-sized sturdy pasta shape
¼ cup grated parmesan cheese (more or less as you like)
salt and pepper, to taste
Optionals for serving: grated parmesan, shredded mozzarella, fresh basil

Instructions:
1. Heat the pot on the highest sauté setting and add the olive oil when the display reads “HOT.” Add the chopped onion and cook until just softened, stirring once or twice.
2. Add the garlic, oregano, salt, black pepper, and red pepper flakes and cook for just another minute until fragrant, stirring constantly (no longer than a minute to avoid the garlic scorching and turning bitter).
3. Add the water, torn basil leaves, and diced tomatoes with their juice. Stir to combine and deglaze the bottom as you stir. Make sure to scrape up any stuck-on browned bits from the bottom of the pot during this step to avoid a “BURN” warning later.
4. Layer the pasta over the top and use a spoon to press the pasta down into the liquid without stirring up the bottom. [NOTE: It’s okay if the pasta isn’t fully submerged – the liquid will boil and bubble up to cook the pasta. We just want to avoid stirring so that the pasta doesn’t stick to the bottom before the liquid has a chance to come up to a boil.]
5. Lock and seal the lid and cook on high for 5 minutes followed by a 10 minute natural pressure release. Then release any remaining pressure before reopening the lid.
6. Stir to separate the pasta, then stir in the grated parmesan until combined. Give it a taste check and adjust seasoning as needed.
7. Serve with optional toppings (cheese and fresh basil) and ENJOY!

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