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.
Ingredients
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3 28-oz. cans diced tomatoes
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1/2 of a 6-oz. can (1/3 cup) tomato paste
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1 large onion, chopped
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4 cloves garlic, minced
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1/4 cup pitted kalamata olives, chopped
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1/4 cup snipped fresh Italian (flat-leaf) parsley
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2 Tbsp. capers, drained
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1 Tbsp. anchovy paste
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2 tsp. dried basil, crushed
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1/4 tsp. cayenne pepper
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1 lb. fresh or frozen cooked shrimp, thawed, peeled and deveined
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1/4 cup pitted kalamata olives, halved
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Hot cooked pasta or rice
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Shaved Parmesan cheese
Directions
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.
Nutrition facts per serving (sauce only)
33 cal., 0 g fat, 2 mg chol., 355 mg sodium, 7 g carbo., 2 g fiber, 1 g protein. Daily Values: 11% vit. A, 17% vit. C, 2% calcium, 3% iron.
Nutrition information
Calories 257, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 94 mg, Sodium 874 mg, Carbohydrate 36 g, Fiber 5 g, Protein 20 g. Daily Values: Vitamin A 0%, Vitamin C 33%, Calcium 13%, Iron 18%.
Percent Daily Values are based on a 2,000 calorie diet
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