Sometimes a recipe just writes itself and I love when that happens. This came about after making a couple new dishes (which you’ll see soon) and when I had all the leftover ingredients, I combined them together, added a few spices and some pasta and voila – Turkey Puttanesca. After I created it, I googled the title and I see that there are some dishes with the same name but I can assure you, no one is doing it like this!
This is full of veggies and comfort food flavour and will be perfect for a romantic evening in front of the fire with your loved one. Remember Lady and The Tramp? So romantic…but I would suggest using forks!
Ground turkey is a nice alternative to ground beef because of it’s lower fat content. I buy mine from Nicholyn Farms where I can get ground turkey breast that has literally no fat. I’m always so pleasantly surprised when I cook it up because it’s a beautiful white colour and there is no need to drain the fat because guess what – there isn’t any – none! Fabulous!
If you haven’t had puttanesca before it is a tangy, somewhat salty dish invented in the mid 20th century. It has a salty flavour because of the addition of garlic, olives, capers and sometimes anchovies. I’m a huge lover of traditional Italian tomato sauce but sometimes it’s nice to have a twist on it and this fits the bill perfectly. I’ve added some veggies which may well have the puttanesca purists yelling at me but hey, experimentation is a good thing! Besides, that’s how all the leftovers came together. It really doesn’t matter as long as it tastes great, right?
I found some delish gluten-free pasta or you can use rice or whole wheat. Any type of noodle would be good with this sauce except thick tubular ones. They don’t absorb the sauce well.
I’m growing fresh herbs on my window sill this winter and I just love being able to snip fresh basil from the plant for meals like this.
I think this will be the last of the pasta dishes for awhile. I’m thinking of dishes for Easter now and even if there is snow on the ground, I’m determined that my table will look like Spring! I hope you’ll try this – the flavours came together beautifully! Cheers!
- 1 lb. whole wheat or gluten-free pasta
- 1 tablespoon extra virgin olive oil
- 1 lb. extra lean ground turkey
- 1 clove garlic, crushed
- ¼ cup shredded carrots
- ½ red bell pepper, diced
- 2 green onions, chopped
- 1/8 teaspoon red pepper flakes
- salt and pepper
- 1 tablespoon fresh oregano
- ¼ cup spinach, chopped
- ½ zucchini, diced
- 1/4 cup of Spanish or Greek olives, chopped
- 2 tablespoons capers
- 1 teaspoon anchovy paste
- 1 28 ounce can of diced tomatoes, pureed
- Fresh basil or parsley for garnish
- Cook pasta according to directions on package.
- Heat olive oil in large sauce pan over medium heat. Add ground turkey and cook until pink is gone. Add garlic, carrots, bell pepper, onions, red pepper flakes and salt and pepper. Cook for 4 minutes.
- Add oregano, spinach, zucchini, olives, capers, anchovy paste, and tomatoes. Stir well and cook for 20 minutes.
- Add drained pasta to skillet and mix well, letting pasta absorb puttanesca.
- Garnish with fresh basil or parsley.