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Simple Summer Pasta Recipe

Simple summer pasta

Simple Summer Pasta

Course Main Course
Cuisine Italian


  • Instant Pot Multi Pressure Cooker


  • 2 tbsp oil
  • 1 large red onion chopped
  • 2 cloves garlic minced
  • 350 g fresh tomatoes chopped
  • 100 g chopped sundried tomatoes
  • 1 red pepper chopped
  • 1 yellow pepper chopped
  • 2 tbsp Italian herbs
  • 1 tbsp balsamic vinegar
  • Salt & pepper to taste
  • 100 g chopped sundried tomatoes
  • 250 ml water
  • 250 ml stock
  • 220 g dry spaghetti
  • Fresh basil to garnish


  • Select Sauté on the Instant Pot and add the oil.
  • Once hot, add the onion and garlic and sauté for a few minutes, stirring occasionally.
  • Add the tomatoes and peppers and Italian herbs and sauté for for another 30 seconds, then add the balsamic vinegar and press cancel.
  • Add the water, stock, and the dried spaghetti (you may need to snap in half to fit in.)
  • Give everything a stir and deglaze the base of the inner pot with a wooden spoon. Try to make sure all the pasta is submerged by the liquid.
  • Secure the lid, and select Pressure Cook and set the time for 7 minutes.
  • When the cooking program has finished, perform a quick pressure release then remove the lid.
  • Stir the pasta and the veg, then serve garnished with fresh basil on top.


Pictured served in: Corelle Vitrelle Meal Bowl
Keyword Instant Pot, vegan, vegetarian