Instapot Spaghetti Puttanesca

It was a busy day yesterday! On our way home from our morning walk we got a FaceTime call from our friends in Wisconsin; at the same time the building engineer was making rounds to replace the HVAC filter in our unit; we tuned in to a zoom condo board meeting in the evening while at the same time we tried an instapot recipe. These days, just having one item to attend to is too much. We finally had all the ingredients for the spaghetti puttanesca recipe from the Milk Street Fast and Slow cookbook that our son and daughter in law sent to us along with the instapot. We organized all the ingredients and my husband prepared the garlic, cilantro, olives, whole peeled tomatoes, and capers. We were making half the called for ingredients because 4-6 servings would be a bit much for the two of us. So I changed the amounts on the recipe because I knew I would forget. When we sautéed the oil, garlic, and red pepper flakes with the capers and olives, there was a burst of an overwhelming unbelievable “pleasant” smell that required us to open the windows, doors, turn on the vent and put on the fans to keep us from choking!! It was difficult to breathe! Someone should alert you about that! It took a while to get the sensation out of our system. When we added the tomatoes and juice and water it finally got better. Once we finished preparing the dinner we toasted some naan garlic bread. Together with a salad, the spaghetti was actually very good - but very “spicy” hot. That required a small container of yogurt to dial down the heat. It was an interesting experiment to say the least. Would we make it again? After all that the Cucino and Amore basilica Italian pasta sauce we usually make is just a lot easier.