- make this recipe
- user reviews (1)
Big-Batch Puttanesca Sauce
Ingredients
-
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
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)
- Servings Per Recipe 6,
- Calories 257,
- Protein (gm) 20,
- Carbohydrate (gm) 36,
- Fat, total (gm) 4,
- Cholesterol (mg) 94,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 5,
- Vitamin A (IU) 1118,
- Vitamin C (mg) 19,
- Sodium (mg) 874,
- Calcium (DV %) 131,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Putannesca is supposed to be a fast prep dish - ladies of the night ate it between dates! I see the appeal of the slow cooker version though
9/12/2010 10:07:58 AM Report Abuse