Recipes

Turkey Puttanesca

Turkey Puttanesca
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Serves: 4

Ingredients:

  • 3 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 medium onion, finely chopped
  • 2 cups peeled, seeded and diced roma tomatoes
  • 12 anchovy fillets
  • 1/4 cup black olives, pitted & cut in half
  • 2 tablespoons capers
  • 1/4 cup chicken stock
  • 1/4 cup dry white wine
  • 2 tablespoons julienned fresh basil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon crushed red pepper flakes
  • 1 pound Dietz & Watson® Gourmet Lite Breast of Turkey julienned
  • Salt and freshly ground black pepper to taste
  • 1 pound gemelli, cooked al dente
  • 1/4 cup Dietz & Watson® Parmesan cheese, grated
  • 1 bunch parsley, for garnish

Instructions:

In a large sauté pan, melt the butter over medium heat.

Add the garlic and cook until slightly toasted, or golden in color, about 2-3 minutes.

Add the shallots and cook until translucent, about 2-3 minutes.

Stir in the tomato, anchovy, olives, capers, white wine and chicken stock and cook until nearly all the liquid has evaporated and the mixture is almost dry.

Add the basil, oregano, red pepper flakes and turkey.

Cook over low heat for about 5 minutes longer. 

Season with salt and pepper to taste.

Place the gemilli in a large pasta bowl and top with the sauce.  Sprinkle with the cheese and garnish with the parsley.

Shopping List:

  • 3 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 medium onion, finely chopped
  • 2 cups peeled, seeded and diced roma tomatoes
  • 12 anchovy fillets
  • 1/4 cup black olives, pitted & cut in half
  • 2 tablespoons capers
  • 1/4 cup chicken stock
  • 1/4 cup dry white wine
  • 2 tablespoons julienned fresh basil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon crushed red pepper flakes
  • 1 pound Dietz & Watson® Gourmet Lite Breast of Turkey julienned
  • Salt and freshly ground black pepper to taste
  • 1 pound gemelli, cooked al dente
  • 1/4 cup Dietz & Watson® Parmesan cheese, grated
  • 1 bunch parsley, for garnish