This simple one-pot Instant Pot pasta is filled with juicy, sweet cherry tomatoes, fresh basil, and salty capers.
1 tablespoon extra virgin olive oil (optional), plus more to serve 1 small yellow onion, diced 4 cloves garlic, sliced ¬ teaspoon red pepper flakes 1 lb (450g) uncooked short pasta (such as penne, fusilli, or bowtie) 1 teaspoon sea salt 4?5 cups water 1 pint (551ml) cherry tomatoes 1 bunch fresh basil, torn or sliced ¬ cup drained capers 1 cup shredded vegan Parmesan cheese Freshly ground
On the Instant Pot, select Saut (Medium), and heat the oil, if using, in the inner pot until hot. (Otherwise, you can dry saut in the hot pot or add a bit of water in the bottom of the pot.) Add the onion and saut until softened and golden, 3 to 5 minutes. Add the garlic and pepper and saut 1 minute longer. Press Cancel. Add the pasta to the inner pot of the Instant Pot. Add the salt and water until just covered, no more than ¬ inch (0.5cm) above the pasta. Add the tomatoes on top without stirring. Lock the lid of the Instant Pot and ensure the steam release valve is set to the sealing position. Select Pressure Cook (Low), and set the cook time for half of the cook time on the pasta package, rounding down. For example, if the pasta package calls for 10 to 12 minutes on the stove, set the cook time for 5 minutes. Once the cook time is complete, immediately quick release the pressure and carefully remove the lid. Add the fresh basil and capers, and stir to combine. Drizzle with a little olive oil, if desired. Serve immediately with Parmesan and salt and pepper, to taste. Tip: If you?re craving more protein, you can stir in a cup of cooked chickpeas or cannellini beans or serve with grilled vegan Italian sausage. If you love greens, wilt in a few handfuls of arugula or spinach at the end.