Multi-Cooker Spaghetti Marinara
Using a multicooker, you can prepare spaghetti and marinara sauce—a perennial family favorite—all in the same cooking vessel. Add a tossed green salad and a loaf of crusty bread, and dinner is served.
- 2 Tbs. olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 cans (each 28 oz./875 g) crushed tomatoes
- 3 tsp. dried oregano
- Pinch of red pepper flakes
- 2 tsp. sugar
- Kosher salt and freshly ground black pepper, to taste
- 12 oz. (375 g) spaghetti
- Grated Parmesan cheese for serving
Set a Philips multicooker on the brown/sauté setting and set the cook time to 5 minutes. In the multicooker, warm the olive oil. Add the onion and garlic and cook, stirring once or twice, until the onion is translucent. Add the tomatoes, oregano, red pepper flakes, sugar and a large pinch each of salt and black pepper.
Change the setting to stew/soup and set the cook time to 20 minutes. Close the lid and cook until the pasta sauce thickens. Adjust the seasoning with salt and black pepper. Transfer the sauce to a large bowl and cover to keep warm.
Rinse the multicooker bowl and fill to the capacity line with water. Change the setting to boil/steam and set the cook time to 20 minutes. Close the lid. When the water is boiling and steam is coming out of the slit on the lid, add the pasta, close the lid and cook until al dente (tender but firm to the bite), about 8 minutes, or according to the package directions.
Drain the pasta and toss with the marinara sauce. Sprinkle with Parmesan and serve immediately. Serves 4.