Name: Slow-Cooker Puttanesca Sauce
Total time: 7 h
Cuisine: Italian
Ingredients: 2 onions , chopped fine; 8 anchovy fillets , rinsed and minced; 6 garlic cloves , minced; 2 tablespoons tomato paste; 2 tablespoons extra-virgin olive oil; 1 tablespoon minced fresh oregano or 1 teaspoon dried; 1/2 teaspoon red pepper flakes; Salt and pepper; 2 (28-ounce) cans crushed tomatoes; 1 (28-ounce) can tomato puree; 1/2 cup pitted kalamata olives , chopped; 1/4 cup capers , rinsed and minced; 2 teaspoons sugar , plus extra for seasoning; chopped fresh basil

Why This Recipe Works

We wanted to come up with a recipe for puttanesca sauce using the slow cooker, where the long simmering time would render it rich and flavorful. The biggest hurdle was choosing the right tomato products to create a sauce that was neither watery nor too thick. Our solution was a combination of three different tomato products (paste, crushed, and puree). The concentrated products (paste and puree) provided strong, complex flavor without unwanted water—no need for evaporation. We microwaved onions, anchovies, and oregano along with tomato paste to create a flavor-packed sauce base and then added the other tomato products. Capers, olives, and a little sugar stirred in at the end provided the finishing touches.

Instructions

Microwave onions, anchovies, garlic, tomato paste, oil, oregano, pepper flakes, and ½ teaspoon salt in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in tomatoes and tomato puree, cover, and cook until sauce is deeply flavored, 8 to 10 hours on low or 5 to 7 hours on high.

Stir olives, capers, and sugar into sauce. Season with salt, pepper, and extra sugar to taste. Before serving, stir in 2 tablespoons basil for every 5 cups sauce.