Turn multicooker to SAUTE setting. Add oil. Cook shrimp, pepper, olives and capers 3 to 5 min., until shrimp are opaque and cooked through. Turn off multicooker. Transfer mixture to plate; set aside.
In multicooker, mix together pasta sauce, 2 cups (500 mL) water and the dried pasta. Lock on lid. Cook on HIGH PRESSURE 8 min., or until pasta is tender and al dente. Manually release pressure according to manufacturer’s instructions before removing lid.
While pasta mixture is hot, stir in reserved shrimp mixture. Sprinkle with parsley. Serve immediately.
Subsitute fusilli or rotini pasta for the penne.
For extra umami flavour, add 1 tbsp (15 mL) anchovy paste when sautéing shrimp.