Slow Cooker Puttanesca

By Jahel

Ingredients

• 1-28 oz. can whole peeled tomatoes, crushed
• 1/2 lb. ground beef
• 1/2 c pitted kalamata olives, halved
• 2 T tomato paste
• 2 T drained capers
• 1 small yellow onion, chopped (about 3/4 c)
• 2 cloves garlic, chopped
• 3/4 t kosher salt, divided
• 1/4 t pepper
• 8 oz. pappardelle pasta
• Shaved Parmesan cheese

Preparation

Step 1

Combine all ingredients except pasta and Parmesan cheese into a 4 to 6 quart slow cooker. Cover and cook on low until meat is cooked through, about six hours. Cook pasta according to package directions, drain. Tap pasta with sauce and cheese.