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Ingredients
| canned red tomatoes: 28 oz |
| canned tomato paste: 6 oz |
| onions: 1 |
| garlic: 4 cloves |
| kalamata olives: 1/4 cup |
| Italian seasoning: 1/4 cup |
| capers (drained): 2 Tbl |
| canned tomato paste: 1 Tbl |
| fresh basil (chopped): 2 tsp |
| cayenne pepper: 1/4 tsp |
| raw shrimp: 1 lb |
| kalamata olives: 1/4 cup |
Big-Batch Puttanesca Sauce
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
270 min -
Servings
8 serving(s)
Tags
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.