Pasta Putanesca
Prep: 5 minutes, Total: 15 minutes, Makes: 6 servings, Utensil: 12″ Electric Oil Core Skillet
12 oz uncooked spaghetti pasta
4oz olives
14 oz artichoke hearts, drained & chopped
1 1⁄2 cups chickpeas
1⁄4 cup capers
1 onion, strung, use Cone #2
3 garlic cloves, shredded, use Cone #1
1 tbsp oregano, dried
1 tsp basil, dried
1⁄2 tsp thyme, dried
1⁄2 tsp red pepper flakes
1⁄4 tsp black pepper
4 cups vegetable broth
28 oz can diced tomatoes
Break pasta into thirds and add to the 12″ Electric Oil Core Skillet.
Add all remaining ingredients on top of the pasta, adding the broth last.
Cook and cover over medium heat until Vapo-Valve™ begins to click steadily.
Remove cover and stir gently to separate pasta.
Cover. Reduce heat to low and cook for 8-10 mins, or until pasta is tender and to your liking.
