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Shortcut Puttanesca

This is, at best, semi-homemade, however, it's some of the best marinara-style sauce I've ever made and I just threw it together with what I had on hand, so I'm not complaining. Sometimes, you're simply short on time and have to get dinner on the table.

Impromptu Puttanesca
1 35 ounce can of Cento crushed tomatoes
1 14.5 ounce can of Del Monte No Salt Added diced tomatoes
1/2 cup of onion (I used a Vidalia)
1/2 cup of scallions
3 tablespoons of jar garlic
3 tablespoons of capers
1 can of black olives, well rinsed
2 jars of Barilla Puttanesca sauce
oregano, to taste
meatballs (optional)

Put everything except 2 tablespoons of garlic and the capers in a large crock pot and simmer all day. One to two hours before serving, bake the meatballs according to package directions, and add them to the crock pot with the capers and the remaining garlic. Simmer until done.


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Twin Peaks: Snoqualmie
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