Kelly Rossiter Photo
Kelly Rossiter

Difficulty Level: Easy

My husband normally just eats whatever I put in front of him, but occasionally he will make a special request. The other day he asked for some homemade pasta, which I haven't done for a while. So I got out my wonderful pasta maker and made some linguini. I'm getting pretty good at it so it really doesn't take much time at all.

I have a new cookbook called The Canadian Living Slow Cooker Collection which I've been itching to try, so I made the Puttanesca sauce which was absolutely delicious. Not only that, I think it is the easiest pasta sauce I have ever made. Five minutes of prep time and five hours in the crock pot and five minutes for the pasta and I was ladling up this wonderful, garlicky tangy sauce which was perfect with the homemade pasta.

I used my homemade canned tomatoes, and next time I make this I might even toss in some of my canned red peppers as well. This is one of those really satisfying vegetarian meals that I know I'll be making a lot.


2 tbsp extra-virgin olive oil
8 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp hot pepper flakes
pinch of pepper
2 cans tomatoes
1 can tomato paste
1 cup sliced pitted Kalamata olives
1 cup pimiento-stuffed olives, sliced
1/4 drained capers
1/2 cup minched fresh parsley
(each 19 oz)


  1. In skillet, heat oil over medium heat. Fry garlic, oregano, hot pepper flakes and pepper until fragrant, about 1 minute. Scrape into slow cooker.
  2. Add tomatoes to slow cooker, and mash with a potato masher or fork until slightly chunky. Stir in tomato paste. Cover and cook on low until slightly thickened and spicy tasting, about 5 hours.
  3. Stir in Kalamata and pimiento-stuffed olives, capers and half of the parsley. Cover and cook on low for 15 minutes. Stir in remaining parsley.

    From The Canadian Living Slow Cooker Collection by Elizabeth Baird and the Canadian Living Test Kitchen

This recipe appears in: Savory Sauces
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