Spaghetti Puttanesca

From Chef Patrick Evans-Hylton


With Turkey Meatballs


1/4 cup olive oil
1 medium onion, finely chopped
5 cloves garlic, minced
2 28-ounce cans crushed tomatoes
1 cup pitted Kalamata olives
7 anchovy fillets, finely chopped
3 tablespoons tomato paste
2 tablespoons capers
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/8 teaspoon freshly ground black pepper


1 pound ground turkey
1 large egg
1/4 cup breadcrumbs
1 small onion, finely minced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
3 tablespoons olive oil


In a large sauté pan, heat olive oil and add onion and garlic, stirring occasionally, until the onion becomes translucent, just a few minutes. Add crushed tomatoes, Kalamata olives, anchovies, tomato paste, capers, basil, oregano, red pepper and black pepper and reduce heat. Simmer, stirring occasionally, until sauce thickens, about 40-45 minutes.


In a large mixing bowl, combine turkey, egg, breadcrumbs, onion, garlic, salt, basil, oregano, black pepper and red pepper and mix completely. Shape into small meatballs and place on a baking sheet.

In a large sauté pan, heat the oil over medium-high heat, and cook the meatballs until brown on all sides, turning occasionally, about 5-7 minutes. Drain on a paper towel-lined plate.

To serve: spoon puttanesca sauce over 1 pound prepared spaghetti noodles or other pasta and top with turkey meatballs to offer family style. Top with grated cheese. Yields 4-6.


Read more of HRM’s food editor Chef Patrick Evans-Hylton’s adventures in food on his blog,

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