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Overhead shot of puttanesca sauce in the crockpot.
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5 from 2 votes

Slow Cooker Puttanesca Sauce

A homemade puttanesca sauce with tomatoes, anchovies, olives, capers and more! A unique sauce to try for pasta night.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 6
Author: Sarah Olson

Ingredients

  • 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)

Serving ideas

  • cooked spaghetti
  • parmesan cheese

Instructions

  • Add the canned whole tomatoes to the slow cooker. Using a potato masher, crush them into pieces; you'll want to leave some nice chunks of tomato. If you don't have a potato masher you can break the tomatoes apart with clean hands.
  • Add everything else BUT the fresh herbs and lemon zest.
  • Cook on HIGH for 4 hours or LOW for 6 hours, stir at least once halfway through cooking.
  • When done, stir in the fresh parsley, fresh basil, fresh oregano, and lemon zest. Season to taste.
  • Serve immediately with spaghetti or your favorite pasta, garnish with more fresh parsley or basil. Enjoy!

Notes

Nutritional values are just for the sauce.

Nutrition

Calories: 174kcal | Carbohydrates: 15g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 1mg | Sodium: 1381mg | Potassium: 558mg | Fiber: 5g | Sugar: 7g | Vitamin A: 685IU | Vitamin C: 30mg | Calcium: 95mg | Iron: 3mg

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