7 replies to this topic

[gschmitt]

This pasta sauce can be made with or without meat and is good either way. This time I used leftover smoked turkey breast. We had a warm day last week so watching the forecast I got a small turkey out of the freezer a few days before smoking it. The amounts are approximate as I've made this twice but haven't measured it yet. I used a long pasta and this was a rare occasion of my serving meat with long pasta. As per Italian tradition, meat is a separate course after the pasta. Pasta with meat is American. The pesto is the main herb flavor.

Make the pesto first to get that out of the way.

The pesto is just basil, parsley leaf and pecans or almonds. Put into a processor and give it a good spin to chop things up. While running drizzle in olive oil until you get the consistancy you want. We like ours on the runny side. You can also buy ready made pesto at the store and save this step.

Heat the pasta water and have it standing by. As the sauce is about done then cook the pasta. You can use the hot pasta water to add to the sauce if it gets too dry but don't make it runny.

I fixed a half pack of pasta both times for this and there was plenty of sauce. We had a meal and there was a bit left over.

2 Cups of cherub or small cherry tomatoes sliced in half.
1 Cup of ripe olives rough chopped.
1 Tbs olive oil
1 Cup diced turkey breast if using. Chicken or shrimp would probably work fine.
S&P as needed or wanted.
Your favorite sprinkle cheese.


Heat the oil on medium high.
Add the tomatoes, olives and turkey if using and the herbs.
Season the sauce lightly with basil, oregano, and parsley as you wish. You should feel that it needs more but hold back as the pesto is what brings the herb flavor to this party.
Cook until the tomatoes are just starting to wilt down.

Cook the pasta and serve the pasta in individual serving bowl then spooning the sauce on.

Put the pesto and cheese on the table and do those at the table.

Tip. To chop the olives drain them and pour them onto a cutting board. slightly flaten the olives with the side of your chef knife so they won't roll on you and then chop.

[kalip]

Excellent recipe, sounds easy to make, and pretty healthy

kalip

[JFranklin]

I love try that kinda recipes which are easy to make and pretty healthier for people like us.

[rainbow]

I am suffering with high cholesterol and I have to select my diets very carefully. I think this is a good recipe for me because I can make it without meat. That is excellent.

[gschmitt]

Most of the time we have pasta it's without meat. Traditional Italian is pasta as the first course and the meat or fish dish follows. Our typical pasta would be with just herbs, olive oil and cheese. Tomatoes and meat added to pasta is a lot of Italian/American. It's also been a long time since I've made a red sauce for pasta. Another of our favorite is a heavy pasta or rice noodle with cabbage and squash.

[NelsonSleeper]

Thanks for sharing the recipe. I tried this and it worked. Also it’s delicious. I was looking for something new like this because I’m done with the food.

[kalip]

kalip

[gemger]

I knew this recipe earlier. I have tried it and
it came perfectly. It’s very tasty too. Good colour, smell and a taste. It’s
worth to try