A classic thick and rich tangy sauce with tomatoes, olives, capers, and seasonings. It's so easy to make in your slow cooker. Use half now and freeze the rest for later! Fabulous over pasta, rice, chicken, pork, or fish.
½cupshredded parmesan cheese(plus extra for serving)
for serving: 16 ounce box of hot cooked pasta
Instructions
Add onion, garlic, tomatoes, tomato paste, chopped olives, parsley, capers, anchovies, basil, and sugar to the crock pot.
Cover and cook on low for 8 to 10 hours, or high 4 to 5 hours.
Add remaining olives, butter, and parmesan cheese. Adjust seasoning with salt and pepper to taste. Leave chunky, or blend with an immersion blender until desired consistency is reached.
Serve over hot cooked pasta. Adjust seasoning to taste.
Notes
Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
VARIATIONS: Add 1 lb frozen, thawed cooked medium shrimp in the last 5 to 10 minutes. Make chicken puttanesca by serving the sauce over cooked chicken breasts or thighs.
SERVING SUGGESTIONS: Serve over hot cooked pasta, rice, chicken, pork, or fish. Garnish with fresh parsley or basil and a sprinkle of parmesan cheese.
TIP: For softer onions, cook them in a microwave on high heat for 5 to 6 minutes to give them a head start. If the sauce is too tangy for your liking add more sugar. The sauce can be served chunky or it can be blended for a smoother texture.
STORAGE: Use half the sauce now, and freeze the rest for later if you want. Transfer the cooled sauce to freezer-safe container, leaving about an inch of space at the top. Freeze for up to 4 months.