Big-Batch Puttanesca Sauce

Kalamata olives and tomatoes add an extra punch to this easy to make Italian sauce recipe. Mix it up for dinner and place the extra in the freezer.

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  • Makes: 6 servings
  • Yields: 6 servings and 5-1/2 cups
  • Prep: 30 mins
  • Cook: 8 hrs to 10 hrs (low) or 4-5 hours (high)
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Big-Batch Puttanesca Sauce
Ingredients
3
28 ounce can diced tomatoes
1/2
6 ounce can (1/3 cup) tomato paste
1
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
Directions
  1. 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.
  2. Cover and cook on low-heat setting 8 to 10 hours or high-heat setting for 4 to 5 hours.
  3. Remove half of sauce (about 5-1/2 cups). Set aside for additional meals.
  4. 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.
Nutrition Facts (Big-Batch Puttanesca Sauce)
    Per serving:
  • 257 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 94 mg chol.,
  • 874 mg sodium,
  • 36 g carb.,
  • 5 g fiber,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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