Healthy Ground Turkey Puttanesca
Ingredients
- 1 16 oz pkg whole wheat Delallo rigatoni pasta
- 1 6 oz can tomato paste
- 1 2 oz can anchovies, roughly chopped
- 5-7 garlic cloves, thinly sliced
- 1/4 cup capers
- 1 10 oz can tomato puree
- Salt and pepper to taste
- 1/4 cup tarragon, chopped
- 1 lb ground beef or turkey
- 6 Tbsp. olive oil, divided in half
- Salt and pepper to taste
- Fresh parsley and shaved parmesan to garnish
- 1/2 cup marinated or kalamata olives, pitted, chopped
Instructions
- In a large skillet, heat 3 Tbsp of olive oil. When hot, add the ground turkey and cook over medium high heat. Add the salt and pepper and use a spatula or wooden spoon to gently break the meat into smaller pieces and cook for about 10 minutes (until no longer pink). When meat is fully cooked, remove from the pan and set aside.
- Using the same pan, heat the remaining 3 Tbsp of olive oil. When the oil is hot, add in the garlic cloves, anchovies, capers, olives, tomato paste, and tarragon and cook for about 6 minutes on medium low heat, or until the anchovies have melted.
- Add the tomato puree to the above garlic and anchovies mixture. Mix ingredients together thoroughly over medium heat, then reduce heat to lowest temperature and cover skillet—salt and pepper to taste. After about 10 minutes, add in the ground turkey and any remaining juices. Continue to simmer the sauce for at least 30 minutes; the longer it simmers, the more flavorful it will be.
- Cook your pasta according to the directions on the package. Reserve 1/2 cup of pasta water, then drain your pasta. Gently incorporate both the water and the cooked noodles into the sauce.
- To serve, garnish pasta with fresh parmesan and parsley. Enjoy!
Notes
One 2-ounce can = 3 tablespoons mashed
If replacing the anchovies for paste, use about 2-3 Tbsp.