| Ingredients: 3/10 Cup(s) oil, olive 4 Clove(s) sliced garlic 1/4 Teaspoon(s) red pepper flakes 2 bay leaves 2 Pint(s) halved 1 Tablespoon(s) kosher salt 1/2 Teaspoon(s) sugar 3 Cup(s) water 1 Pound(s) bucatini 1 Tablespoon(s) minced sage 3/4 Teaspoon(s) Paprika, smoked Spanish |
Directions:
Set the instapot on high saute, add olive oil. Add sliced garlic, red pepper flakes, bay leaves. Cook for a couple of minutes to slightly color the garlic. When it starts to brown, you are done. Add cherry tomatoes, salt, and sugar. Add water. Break pasta and add to pot. No need to stir. Cancel saute, put the top on, and set for manual high pressure for 5 minutes. After 5 minutes at pressure, vent quickly. Add sage and paprika. Mix. Put top back on and let cook for another 3 to 5 minutes. Serve and garnish with grated cheese. |