Turkey Rotini Putenesca
1 Box Whole Wheat Rotini
1 Pounds Ground Turkey
1/8 Cup of Balsamic Vinegar (use the cheap stuff!)
1 Can Tomato Paste
1/3 Cup Sour Cream (low fat works as well)
1/2 A Medium White Onion, Diced
10-15 Kalamata Olives, Chopped
3 Roma Tomatoes
3 Cloves Fresh Garlic, Minced
4-6 Fresh Basil Leaves,
1/4 Cup Parmesan, Romano, or Asiago Cheese
2 Teaspoons (approximately) Olive Oil
1/2 Teaspoon Red Pepper Flake
Your Favorite Dried Italian Herb Blend
Plenty of Kosher Salt
Place turkey in a bowl. Add garlic, salt, red pepper flake, Italian herb blend, and balsamic vinegar. Mix until ingredients are evenly distributed, your hands are the best tool for this job.
Heat olive oil in a medium-large sauté pan. Add turkey garlic mixture and cook on medium heat until it is browned. Add onions and tomatoes and continue to cook until onion softens.
Bring a large pot of heavily salted water to a boil. Add Rotini. Cook for 10-12 minutes, until al dente.
Drain pasta and add sour cream, tomato paste and the turkey mixture. Stir to distribute ingredients evenly. Add cheese it will gently melt from remaining heat. Finish with Kalamata and fresh basil. Be sure to taste and re-season with salt and herb blend as needed. Serve immediately with more basil and cheese as garnish if desired.
Makes 4-6 servings.
1 Pounds Ground Turkey
1/8 Cup of Balsamic Vinegar (use the cheap stuff!)
1 Can Tomato Paste
1/3 Cup Sour Cream (low fat works as well)
1/2 A Medium White Onion, Diced
10-15 Kalamata Olives, Chopped
3 Roma Tomatoes
3 Cloves Fresh Garlic, Minced
4-6 Fresh Basil Leaves,
1/4 Cup Parmesan, Romano, or Asiago Cheese
2 Teaspoons (approximately) Olive Oil
1/2 Teaspoon Red Pepper Flake
Your Favorite Dried Italian Herb Blend
Plenty of Kosher Salt
Place turkey in a bowl. Add garlic, salt, red pepper flake, Italian herb blend, and balsamic vinegar. Mix until ingredients are evenly distributed, your hands are the best tool for this job.
Heat olive oil in a medium-large sauté pan. Add turkey garlic mixture and cook on medium heat until it is browned. Add onions and tomatoes and continue to cook until onion softens.
Bring a large pot of heavily salted water to a boil. Add Rotini. Cook for 10-12 minutes, until al dente.
Drain pasta and add sour cream, tomato paste and the turkey mixture. Stir to distribute ingredients evenly. Add cheese it will gently melt from remaining heat. Finish with Kalamata and fresh basil. Be sure to taste and re-season with salt and herb blend as needed. Serve immediately with more basil and cheese as garnish if desired.
Makes 4-6 servings.
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