• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
1
Nutritional Information

Per serving

Calories:
322
Protein:
16g
Fat:
8g
Carbohydrates:
46g
Sodium:
434mg

Credit
Turkey Farmers of Canada

Serves: 4-6
Prep Time: 10 mins
Cook Time: 25 mins
TIP: This dish works well with leftover turkey too.  Just substitute the sausage for some cubed or shredded turkey breast or thighs for an equally delicious pasta dish.
  1. Season tomatoes with olive oil, salt and pepper.
  2. Broil in the oven on the middle rack for 8 – 12 minutes until soft and lightly browned.
  3. Bring 8 cups water to boil; add salt.
  4. Add pasta and follow package instructions. Cook until al dente.
  5. Very important: reserve 1 cup pasta water and set aside.
  6. While pasta is cooking, heat ½ tbsp olive oil in a frying pan over medium heat.
  7. Remove casing from sausage and break up into 1-inch pieces. Add to pan and cook until browned and cooked through.
  8. Add anchovies and garlic and cook until anchovies dissolve and garlic is cooked through, 2-3 minutes.
  9. Add roasted tomatoes.
  10. Add olives and capers.
  11. Remove from heat.
  12. Add pasta directly to saucepan.
  13. Add ½ cup of the reserved pasta water and toss.
  14. Add fresh basil, hot pepper flakes and ½ tsp olive oil.
  15. Add up to ½ cup of additional pasta water, a little at a time, if pasta begins to dry out.
  16. Garnish with parmesan cheese and serve immediately.

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