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.

Big Batch Puttanesca Sauce
Prep Time:
30 mins
Cook Time:
8 hrs
Total Time:
8 hrs 30 mins
6 servings and 5-1/2 cups


  • 3 28 ounce can diced tomatoes

  • ½ 6 ounce can (1/3 cup) tomato paste

  • 1 large onion, chopped

  • 4 cloves garlic, minced

  • ¼ cup pitted kalamata olives, chopped

  • ¼ cup snipped fresh Italian (flat-leaf) parsley

  • 2 tablespoon capers, drained

  • 1 tablespoon anchovy paste

  • 2 teaspoon dried basil, crushed

  • ¼ teaspoon cayenne pepper

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

  • ¼ cup pitted kalamata olives, halved

  • Hot cooked pasta or rice

  • Shaved Parmesan cheese


  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 (per serving)

257 Calories
4g Fat
36g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 257
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 94mg 31%
Sodium 874mg 38%
Total Carbohydrate 36g 13%
Protein 20g
Vitamin C 19.5mg 98%
Calcium 131.3mg 10%
Iron 3.2mg 18%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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