Fettuccine alla Turkey Puttanesca

Doing triathlons, I've come to realize that it's not cheap, never easy and at times frustrating. However, here's something cheap, easy and pretty tasty.  It's one of my original twists on a classic dish. Puttanesca is know as "Whore's pasta" after the prostitutes that were cheap and easy.

Fettuccine alla Turkey Puttanesca 

Four 1/4in thick sliced turkey breast cutlets (cut into small cubes)

1/2 box fettuccine (can be more if want)

1T Tomato paste*

10 Kalamata olives or any olives

1/2 of a onion (sliced)

Anchovy paste (for taste) 

Tomato (sliced into small cubes)

Garlic (minced) 

Olive oil 

White wine

Salt (amount can vary depending on your preference)

Pepper (amount can vary depending on your preference) 

*I used the tomato paste in a tube since it would be a waste to buy a whole can and only use a Tbs worth of it. 

Heat olive oil in a pan at medium heat. When heated, anchovy paste and minced garlic and fry till fragrant or slightly browned. Add in onion and cook till onion is transparent. Remove from pan and place in separate bowl. Add turkey into same pan, season with salt and pepper and cook till done. Once done, add in onion and garlic mixture, tomatoes and tomato paste. Stir. Add a splash of white wine for flavor. This is the sauce. Let simmer. 

In a pot, bring water to a boil and add fettuccine. Cook following instructions on box. Once done, save about 1/2c of the water and drain the rest. Place fettuccine back into pot it was boiling in, toss with a splash of olive oil. Pour sauce over fettuccine, stir and bring to medium heat. Using the saved water, add desired amount if you like it watery, if not, don't add it in. Season with more salt and pepper to your liking. Serve.

 

Posted in: Fettuccine, Italian, Puttanesca, Recipes, turkey breast