Step 1

In a pressure cooker, heat the olive oil over medium flame.

Step 2

Add the onions, garlic and carrots. Sauté, stirring occasionally, until the onions are soft, about 10 minutes.

Step 3

Stir in the tomatoes, basil, oregano, and salt.

Step 4

Lock the lid in place and cook on high pressure 10 minutes. Quick release the pressure.

Step 5

Puree using an immersion blender if you have one. Otherwise, puree in batches in a regular blender and return to the pot. If you are adding the butter, stir it in now. Taste, adding salt if you think it needs it, and cook a few minutes more. Season with about 10 grinds of black pepper.

Step 6

Serve with your favorite pasta, sprinkled with fresh parsley leaves.