Big-Batch Puttanesca Sauce

Big-Batch Puttanesca Sauce

  • Cook Time: 8 - 10 hours (low) or 4 - 5 hours (high)
  • Servings: 6
  • Course: Main Dish

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.

Ingredients

  • 3 28-oz. cans diced tomatoes
  • 1/2 of a 6-oz. 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 Tbsp. capers, drained
  • 1 Tbsp. anchovy paste
  • 2 tsp. dried basil, crushed
  • 1/4 tsp. cayenne pepper
  • 1 lb. fresh or frozen cooked shrimp, thawed, peeled and deveined
  • 1/4 cup pitted kalamata olives, halved
  • shaved Parmesan cheese, to serve

Directions

Step 1

In 4- to 6-quart slow cooker lined with a Reynolds® Slow Cooker Liner 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.

Step 2

Cover and cook on low-heat setting 8 to 10 hours or high-heat setting for 4 to 5 hours.

Step 3

Remove half of sauce (about 5-1/2 cups). Set aside for additional meals.

Step 4

If using low-heat setting, turn to high-heat setting. Add shrimp and halved olives to sauce in cooker.

Step 5

Cover and cook 5 minutes more or until heated through. Serve over hot cooked pasta or rice. Sprinkle with shaved Parmesan cheese.

Back to top

Loading

Back to top