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Big-Batch Puttanesca Sauce

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

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  • 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


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.

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