8 oz spaghetti
6-8 cloves garlic, minced/pressed (2-3 T)
2 T butter or olive oil
2 t garlic powder
4 T hoisen sauce
2 1/4 C water
Grated Parmigiano Reggiano cheese
Press Sauté. Once hot, add the butter and garlic and stir fry for 1 -2 minutes. When the garlic is light golden brown, add the hoisin sauce and stir.
Break the spaghetti strands in half and spread them in one or two layers (crisscross). Do not stir . Add the garlic salt and water. Do not stir.
Cook at High pressure for 5 minutes. Allow a 2 minute Natural Pressure Release and then manually release the rest of the pressure.
Open the pot and stir the pasta noodles, allowing the noodles to separate.
Top with Parmigiana Reggiano cheese and serve hot.