Simple pasta that makes an excellent quick meal. You can make this recipe with any leftover turkey, too.
Serves: 5 Prep. time: 10′ Cooks in: 40′ Ready in: 50′
500 g tagliatelle
1/3 cup extra-virgin olive oil
500 g turkey breast, cut into strips
2 garlic gloves, finely chopped
12 sundried tomatoes, finely chopped
1 cup parsley, finely chopped
1 cup white dry wine
½ cup Kefalograviera cheese or Parmesan, grated + extra for serving
In a large pan heat half oil and cook turkey until nicely colored. Stir in garlic and cook for 1 min until fragrant. About 2 min later stir in tomatoes, parsley, salt and pepper. Stir in wine and allow alcohol to evaporate. Boil until sauce thickens.
Cool pasta according to packet instructions. Drain reserving a cup of the boiling liquid. Stir in
pasta along with a little reserved liquid. Sprinkle with cheese and toss, seasoning with salt and pepper. Divide in plates sprinkling with extra parsley and cheese if you wish.
Και η συνταγή στα ελληνικά: Ταλιατέλες με γαλοπούλα και ντομάτα