Enjoy effortless weeknight hosting with this Healthy Ground Turkey Puttanesca, made with whole wheat pasta and a flavorful sauce of garlic, tomatoes, and olives.
INGREDIENTS (SERVES 4-6)
- 1 16 oz package whole wheat DeLallo rigatoni pasta
- 1 6 oz can tomato paste
- 1 2 oz can anchovies, roughly chopped (or 2-3 tbsp anchovy paste)
- 5-7 garlic cloves, thinly sliced
- 1/4 cup capers
- 1 10 oz can tomato puree
- Salt and pepper to taste
- 1/4 cup chopped tarragon
- 1 lb ground beef or turkey
- 6 tbsp olive oil, divided in half
- Fresh parsley and shaved Parmesan for garnish
- 1/2 cup marinated or Kalamata olives, pitted and chopped
INSTRUCTIONS
- Cook the Ground Meat: In a large skillet, heat 3 tbsp of olive oil over medium-high heat. Add the ground turkey (or beef), season with salt and pepper, and cook for about 10 minutes, breaking it up into smaller pieces until fully cooked. Once done, remove the meat from the pan and set aside.
- Prepare the Sauce: In the same skillet, add the remaining 3 tbsp of olive oil. Once hot, add the garlic, anchovies, capers, olives, tomato paste, and tarragon. Cook on medium-low heat for about 6 minutes, or until the anchovies melt into the oil.
- Simmer the Sauce: Add the tomato puree to the skillet, stirring to combine. Reduce the heat to low, cover, and let the sauce simmer for about 10 minutes. Season with salt and pepper to taste. Once the sauce has simmered, add the cooked ground turkey and any juices back into the pan. Let the sauce simmer for an additional 30 minutes for the best flavor.
- Cook the Pasta: While the sauce is simmering, cook the pasta according to the package directions. Reserve 1/2 cup of pasta water, then drain the pasta.
- Combine Pasta and Sauce: Add the cooked pasta and reserved pasta water into the skillet with the sauce. Gently stir to combine.
- Serve: Garnish the dish with fresh parsley and shaved Parmesan before serving. Enjoy!
Notes:
- If you’re substituting anchovy paste for whole anchovies, use about 2-3 tbsp.
