While listening to my new favorite podcast, The Rich Roll Podcast, I heard a guest, Dan Buettner, speak of the Blue Zone Cookbook. I did a quick google search and found a recipe that combined both the Blue Zone concept AND the Instant Pot. Does it get any better than that???
Quick! Assemble the following items:
1 box of short pasta of choice (this time is gluten free Fusilli)
3 garlic cloves
1/2 yellow or white onion
1/4 tsp roasted pepper flakes
1 pint (approx 500 mL) cherry tomatoes
Dried italian seasoning, salt, pepper to taste
Once you have all that assembled, set the Instant Pot to “sauté”. Add the oil in the bottom of the pot and allow it to heat. Chop up the onion finely and smash the little crap out of the garlic. Drop it in the pot and allow it to caramelize and get deliciously golden brown over the next 5 to 7 minutes. As that is about to finish, add the pepper flakes and stir about. Press cancel on the pot.
Add the entire box of pasta into the pot and pour in water to just match the level of the pasta. Carefully spread the tomatoes in over the pasta and seal that bad boy up. Set the timer on the pot for 3/4 of the time on the box and press START!
As soon as the alarm rings, do an immediate vent and get rid of the heat. Carefully stir the pasta and now smashed tomatoes together and sprinkle in the italian seasoning, salt and pepper to taste.
Plate as required for your serving. Sprinkle the grated parmesan cheese over the top. I know I have been setting an example of nice presentation to show the finished product, but plating for work meals, so here it is!
Nova Scotia Sheepdog 