Slow Cooker Big-Batch Puttanesca Sauce


3-28 ounce can diced tomatoes

1/2 -6 ounce can (1/3 cup) tomato paste

1 large onion, chopped

4 cloves garlic, minced

1/4 cup pitted kalamata olives, chopped

1/4 cup snipped fresh Italian (flat-leaf) parsley

2 tablespoons capers, drained

1 tablespoon anchovy paste

2 teaspoons dried basil, crushed

1/4 teaspoon cayenne pepper

1 pound fresh or frozen cooked shrimp, thawed, peeled and deveined

1/4 cup pitted kalamata olives, halved

Hot cooked pasta or rice

Shaved Parmesan cheese


In 4- to 6-quart slow cooker stir together undrained tomatoes, tomato paste, onion, garlic, chopped olives, snipped parsley, capers, anchovy paste, basil, cayenne pepper, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper.

Cover and cook on low-heat setting 8 to 10 hours or high-heat setting for 4 to 5 hours.

Remove half of sauce (about 5-1/2 cups). Set aside for additional meals.

If using low-heat setting, turn to high-heat setting. Add shrimp and halved olives to sauce in cooker. Cover and cook 5 minutes more or until heated through. Serve over hot cooked pasta or rice. Sprinkle with shaved Parmesan cheese. Makes 6 servings plus 5-1/2 cups.

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