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Authentic Pasta Aglio e Olio in a Pressure Cooker

Just in case that title recipe looks like Greek, it's Italian and roughly translated it is pasta with garlic and oil.
You won't believe how easy this recipe is. My recipe for this authentic pasta Aglio e olio in a pressure cooker converts my grandmother's old school recipe into today's times!
Since I do cook pasta in my electric pressure cooker (some frown on this) I have to share it with you.
Cooking pasta in the pressure cooker is easier, faster. 
Once you get the hang of cooking pasta in a pressure cooker, you will create an Al Dente delight! 
This recipe is dedicated to everyone who loves garlic and olive oil as a sauce for their pasta.
It's more clear in color and its base is going to surprise you.
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Prep Time 3 minutes
Cook Time 11 minutes
Additional Time 7 minutes
Total Time 21 minutes
Servings: 4
Course: Recipes
Cuisine: pasta
Ingredients Method Video Notes

Ingredients
  

  • A pound of your favorite pasta cut Rigatoni, Angel Hair, etc
  • 2 Tbsp. Olive Oil
  • For the A’Oglio
  • 3 cloves garlic
  • 1 Tbsp. Minced Garlic
  • 2-3 leaves of basil chopped or more as preferred
  • Tsp Freshly Milled Pepper one tsp
  • ¼ C Olive Oil
  • Dash of Red Pepper Flakes optional
  • Parmesan cheese Dash optional

Method
 

  1. Add oil to pressure cooker then pasta.
  2. Cover with just enough water to coat but do not add more water than pasta.
  3. Bring the water right to the top of pasta and NO More.
  4. Close lid on the pressure cooker
  5. Select Rice setting and decrease time to 5 minutes. (even if you cook 2 pounds do not increase time)
  6. Once time cycles and the pressure cooker signals do Quick Release (using a towel to cover pressure release valve in case of a spattering of carbs)
  7. Drain pasta in a strainer but allow the strained water to be captured into a glass bowl.
  8. Set aside reserved water. 
  9. Wipe pressure cooker liner.
  10. Replace to pressure cooker cooking base. 
  11.  Now change pressure cooker settings to Sauté/Fry.
  12. Add in Garlic cloves that are chopped as well as minced garlic.  
  13. Quickly and ‘lightly’ brown garlic.
  14. Once browned add in salt and 1 C of water, allowing this to bubble (like a boil).
  15. Turn off and add in basil leave, return pasta to pressure cooker, add lightly add milled pepper & optional red pepper flakes.  
  16. Top off with Parmesan cheese.
  17. Serve warm.

Video

Notes

How the Times Work On This
Prep:  3 minutes
Pressure Build: 6 Minutes
Pressure Cooking Time: 5 Minutes (unless you don’t want al dente then it becomes 6 minutes.)
Sauté Time: 7 minutes
Total Time: 21 Minutes
Serves 4