Slow Cooker Puttanesca Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich Italian puttanesca sauce made in a slow cooker with tomatoes, olives, capers, and anchovies, designed to serve over pasta. Complex and briny with Mediterranean flavors, it requires slow simmering to develop depth.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 28 oz. whole peeled tomatoes (canned)
- 15 oz tomato sauce (canned)
- 1 small onion (diced)
- 1 cup Kalamata olives (halved lengthwise )
- 3 Tbsp. capers
- 3 anchovies (chopped or 2-3 tsp anchovy paste)
- 3 garlic cloves (minced)
- 1 tsp. sea salt
- 1 tsp. black pepper
- ½ tsp. crushed red pepper
- ¼ Cup olive oil
- 1 Tbsp fresh parsley (chopped)
- 3 tsp fresh basil (chopped)
- 1 Tbsp fresh oregano (chopped)
- 1 lemon ((you'll need just the zest))
- cooked spaghetti
- parmesan cheese
At a glance
PER SERVING · TIME 375M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 6h
- Sodium
- 1576mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 654mg
- Calcium
- 119mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1576MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.