Big-Batch Puttanesca Sauce

By JenHall

haven't tried this yet

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

Preparation

Step 1

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