Spaghetti w/ Turkey a la Putanesca Sauce

Here’s a healthy version of Putanesca sauce. I substituted the dried, crushed red pepper flakes for fresh bell peppers and used turkey instead of pork. I also omitted the classic anchovy fillets and capers. If you want them, go ahead and add them! Here is what you will need for this:

12 oz. spaghetti, cooked and drained
1 pound ground turkey
1 small white onion, chopped
4 garlic cloves, minced
1/2 green bell pepper
3 large tomatoes, chopped (make sure you keep the juice)
1 TBS tomato paste
1/2 cup water
12 Kalamata olives, pitted and quartered
6 large white mushrooms, sliced
1 TBS chopped parsley
2 TBS chopped basil leaves
Salt & Pepper

Place the turkey, onion, bell peppers and garlic in a skillet. Cook, stirring occasionally, until meat is browned. Add the tomatoes with all of their juice, the tomato paste and the water. Mix well until the paste dissolves completely. Add the olives, mushrooms, parsley and basil. Simmer for 20 minutes. Mix in the pasta and serve.

Print the Turkey Putanesca Recipe Here

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