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!
PIN IT!
- 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.
24 Comments
mila furman
February 25, 2015 at 10:00 amThis looks so yummy! I am a sucker for pastas 🙂 And I love how you captured the fireplace in the background 🙂
mila furman recently posted…Omaha Steaks Seared Tenderloin with Peppercorn Cognac Sauce
Robyn
February 25, 2015 at 10:30 amThanks so much, Mila! I’m crazy for pastas, too. I have to try to make them as healthy as possible so I don’t feel guilty, lol.
Robyn recently posted…Turkey Pasta Puttanesca
Linda
February 25, 2015 at 10:02 amMy kind of dish Robyn. yes, lady and the Tramp is really fun and there is also a commercial with a couple sharing spagetti. I use Turkey all the time. Lovely dish to share on a wintry night. Lots of love from W.W. xo
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Robyn
February 25, 2015 at 12:27 pmThanks so much, Linda. I haven’t seen the commercial – I bet it’s cute! Had so much fun talking with you the other night. We had so much to catch up on! Lots of love to you, Wonder Woman.
Robyn recently posted…Turkey Pasta Puttanesca
Stephanie
February 25, 2015 at 10:32 amOh Robyn, I could go for a bowl of your pasta right now…. I know, it’s only 8:30 in the morning. Your photos are beautiful, my friend!
Thanks for being so incredible. Hugs to you!
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Robyn
February 25, 2015 at 12:28 pmLOL, I could eat pasta for breakfast every day, Stephanie! Thanks so much for your kind words and visits! I’m off to join your party! Sent the card yesterday 🙂
Robyn recently posted…Turkey Pasta Puttanesca
Anita Rivera
February 25, 2015 at 1:15 pmThat sure looks great my friend. I am typing from school and have little time, but your recipe sure comes as a pleasant break. MUCH LOVE! Anita
Robyn
February 25, 2015 at 2:17 pmThanks so much Anita. I know you’re still freezing like we are. Where is Spring?!!
Robyn recently posted…Turkey Pasta Puttanesca
Mindy
February 25, 2015 at 1:22 pmI have always loved Lady and the Tramp and just know I will love this recipe as well. Off to pin it to my pasta board!
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Robyn
February 25, 2015 at 2:18 pmI love that cute little movie too, Mindy. Thanks so much for sharing!
Traci
February 25, 2015 at 2:19 pmMmmm, pasta. This looks delicious, Robyn!
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Robyn
February 26, 2015 at 2:38 pmThanks so much, Traci. I’m going to feature you again in Tidbits next week. Everyone should wake up to your wonderful messages each day 🙂
Robyn recently posted…Turkey Pasta Puttanesca
Maggie | Omnivore's Cookbook
February 25, 2015 at 10:25 pmI love the experience of creating something wonderful from leftover ingredients! Isn’t it great?
I like to use lean ground meat to create comforting and delicious dishes. They contains less fat and calories, so I can eat them without any guilt for dinner. I can finish a big bowl of this puttanesca in a minute! Pinning 🙂
Maggie | Omnivore’s Cookbook recently posted…Buddha’s Delight (Jai, Chinese Vegetarian Stew)
Robyn
February 26, 2015 at 2:39 pmLOL, Maggie, I have a feeling you and I are both hearty eaters. This is my kind of meal, too. Especially in this cold weather. Thanks for visiting!
Robyn recently posted…Turkey Pasta Puttanesca
GiGi Eats
February 26, 2015 at 12:24 amI could squirt anchovy paste into my mouth and chase it with olives! 😉
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Robyn
February 26, 2015 at 2:40 pmLOL, don’t forget the wine, crazy Girl!
Robyn recently posted…Turkey Pasta Puttanesca
Bam's Kitchen
February 26, 2015 at 1:45 amOne of my favourite Disney movies is “Lady and the Tramp”! I love how quick this sauce comes together and makes more time for enjoying a glass of wine in front of the fireplace. There are not so many fireplaces here in Hong Kong.. so maybe we can enjoy off the balcony.. Sharing of course that first photo is just amazing!
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Robyn
February 26, 2015 at 2:42 pmThanks so much, Bobbi! There was a lot of time on my knees required for that shot, lol, – it was an awkward one!
Your balcony has such a spectacular view! How romantic to eat there 🙂 Thanks for your visit and sharing!
Robyn recently posted…Turkey Pasta Puttanesca
Marla
March 1, 2015 at 10:52 amHi Robyn,
I agree with and I am thinking about spring even though it is snowing out today again and I am putting out my silk daffodils and Easter decorations within the next week or so. Tried of winter. This recipe for the pasta with all the vegetables and herbs looks wonderful and using fresh oregano makes it extra special. Thanks for sharing on Real Food Fridays, Pinned & twitted. Think spring and sunshine!
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Robyn
March 1, 2015 at 6:23 pmGood idea on the Easter decorations, Marla. I bought some tulips at the market today and they really help. Thanks so much for your visit and the shares!
Robyn recently posted…Turkey Pasta Puttanesca
sue|theviewfromgreatisland
March 2, 2015 at 5:54 pmOh my I want to jump right into that top photo! Love this pasta, I’m always struggling for quick easy dinners, and this sounds perfect. I’ll check out Nicholyn Farms, thanks for the tip 🙂
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Robyn
March 3, 2015 at 7:24 amHi Sue,
A photo compliment from you makes my day – thank you! All I want is quick and easy because that’s all I have time for, lol.
Nicholyn is a local farm, sorry, should have mentioned that. The trip is worth it though, lol.
Have a great day!
Stephanie
March 3, 2015 at 6:32 pmHey there, sweet friend of mine! I’m so glad you shared this recipe at Roses of Inspiration – thank you, dear Robyn!
Have a lovely week. Hugs!
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mary
March 8, 2015 at 11:40 amHi Robyn! I love this and I like all of the veggies in it. What a great idea to put in olives and capers, I love capers! And the anchovy paste sounds great. I’ve only used it to make ceasar salad dressing, but it makes perfect sense to use with pasta sauce. Thank you for sharing it, you’re a genius.