Recipe: Big Batch Puttanesca Sauce with Shrimp and Kalamata Olives (crock pot)

BIG BATCH PUTTANESCA SAUCE
(Makes enough to save 5 1/2 cups for future use and make a meal by adding shrimp to the remainder.)

FOR THE SAUCE:
3 (28-ounce) cans diced tomatoes
1/3 cup tomato paste (3 ounces)
1 large onion, chopped
4 cloves garlic, minced
1/4 cup pitted Kalamata olives, chopped
1/4 cup snipped flat-leaf parsley
2 tablespoons capers, drained
1 tablespoon anchovy paste
2 teaspoons dried basil, crushed
1/4 teaspoon ground red (cayenne) pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
FOR THE SHRIMP:
1 pound fresh or frozen cooked shrimp, thawed, peeled and deveined
1/4 cup pitted Kalamata olives, halved
Hot cooked pasta or rice (for serving)
Shaved Parmesan cheese (for serving)

In 4- to 6-quart slow cooker, stir together tomatoes and their juice, tomato paste, onion, garlic, chopped olives, parsley, capers, anchovy paste, basil, cayenne, salt, and black pepper.

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

Remove half of sauce (about 5 1/2 cups) and refrigerate up to 3 days or freeze up to 3 months to use for additional meals.

FOR THE SHRIMP:
If using low-heat setting, turn to high-heat setting. Add shrimp and halved olives to sauce remaining in cooker.

Cover and cook 5 minutes or until heated through.

Serve over hot cooked pasta or rice. Sprinkle with shaved Parmesan cheese.

Makes 6 servings plus 5 1/2 cups leftover sauce (4 to 6 servings)
Source: Better Homes and Gardens magazine, October 2008