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Big-Batch Puttanesca Sauce

Rated :   by 2 people
Prep: 30 minutes
Cook: 8 to 10 hours on low; 4 to 5 hours on high
 
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Big-Batch Puttanesca Sauce

Ingredients

  • 3  28-oz. cans diced tomatoes
  • 1/2  of a 6-oz. 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  Tbsp. capers, drained
  • 1  Tbsp. anchovy paste
  • 2  tsp. dried basil, crushed
  • 1/4  tsp. cayenne pepper
  • 1  lb. 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, 1/4 cup 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 per serving (sauce only): 33 cal., 0 g fat, 2 mg chol., 355 mg sodium, 7 g carbo., 2 g fiber, 1 g protein. Daily Values: 11% vit. A, 17% vit. C, 2% calcium, 3% iron.

Nutrition Facts

  • Calories 257,
  • Total Fat (g) 4,
  • Saturated Fat (g) 1,
  • Cholesterol (mg) 94,
  • Sodium (mg) 874,
  • Carbohydrate (g) 36,
  • Fiber (g) 5,
  • Protein (g) 20,
  • Vitamin C (DV%) 33,
  • Calcium (DV%) 13,
  • Iron (DV%) 18,
  • Percent Daily Values are based on a 2,000 calorie diet

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