I like spaghetti, although sometimes, I’d like to have a more adult version of the popular Italian dish. While you’re making the kids’ spaghetti and turkey meatballs for dinner this week, try this Spaghetti & Turkey a la Puttanesca.

While the recipe calls for roast turkey as its primary protein, you can substitute it for ground turkey, or cut-up turkey breast. This meal takes very little effort and tastes delicious.

Spaghetti & Turkey a la Puttanesca

Ingredients:

1 package spaghetti

2 tbsp | 30 ml olive oil

4 anchovies, packed in olive oil, finely chopped (1 tsp anchovy paste)

1 tbsp | 15 ml garlic, finely chopped

1/4 cup | 65 ml white wine

1 cup | 250 ml grape or cherry tomatoes, quartered

1/2 tsp | 2.5 ml dried red chili flakes

1 tbsp | 15 ml capers

1/4 cup | 65 ml calamata olives, pitted and chopped

1/2 tsp | 2.5 ml sea salt

1/4 tsp | 1.25 ml freshly ground black pepper

3 tbsp | 45 ml fresh Italian parsley, coarsely chopped

1 cup | 250 ml roast turkey, chopped

Directions:

1. Cook spaghetti in a large pot of boiling water according to directions on package.
2. In a large frying pan, sauté anchovies and garlic over medium heat in olive oil until translucent.
3. Add white wine and simmer for 2 minutes.
4. Add remaining ingredients and simmer for 5 minutes.
5. Mix with warm spaghetti and serve with fresh parmesan.

Enjoy.

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