If You Can Cook It Here, You Can Cook It Anywhere

…..ah New York apartments.  Right now we are living kitchen impaired.  But that isn’t going to stop me from making some decent meals.

turkey with puttanesca

This winter I whipped up a very quick and easy pasta dish and it was recently added to the request list for dinners this week.  We rarely eat pasta, not even the night before a race.  So when I do make it, I prefer to have the pasta share in the limelight with a protein.  If I can make this recipe in our studio kitchen, you can make this just about anywhere.

I usually prefer to make my own sauce, but when I go with the jarred version I like to do something different.  I love kalamata olives so I used a puttanesca sauce but you can really use any sauce.  I dare you though to try something out of the norm.  Don’t just use the plain old marinara sauce.  Spend a few extra cents to get a quality brand and try something with a few herbs or veggies.

puttanesca 2

Rao’s is about as authentic old Italian New York as you can get.  They are known for their delicious food but don’t even think about trying to get a seat there.  They are booked almost indefinitely.  Years ago someone from the New York Times did a rave review of the restaurant and to avoid large crowds and losing loyal customers, they were given a standing weekly reservation.  That means you and I aren’t going to find a seat, but you can at least try their sauce.

Turkey Puttanesca Pasta:

Ingredients:

1 package fresh pasta (I usually go with linguini)

I jar Puttanesca sauce

1 pound extra lean ground turkey

1-2 tablespoons minced garlic

Seasonings to taste: oregano, basil, thyme, celery salt and rosemary are some of my faves

Fresh parmesan cheese to top

Directions:

Brown the ground turkey in a large pan (about 5 minutes).  If you are using extra lean ground turkey you will likely not need to drain it, but if there is any grease make sure you do drain it.  Add in the minced garlic and seasonings and simmer for a minute or two to allow the flavors to seep in.  Pour in your pasta sauce and turn down to low heat.  Continue to cook while you boil water and then your fresh pasta.  Once the water has boiled it only takes about 2-3 minutes to cook the pasta.  Drain the pasta and then stir in with the sauce.  Top with some cheese before serving.

The reason I love this sauce is because I am not a huge pasta fan.  But there is so much lean turkey and seasoning in there, it almost feels like a protein with a  side of pasta.  I prefer to serve this with my usual sautéed or broiled asparagus.  If you have leftovers you can toss the pasta and asparagus together for another meal.

Let me leave you with this amazing video.  It is a very inspirational and emotional tribute to the runners of this year’s Boston Marathon:

 

 

17 thoughts on “If You Can Cook It Here, You Can Cook It Anywhere

  1. Haha I love the title of your post! You got me thinking of totally doing or from college dorm perspective if you don’t mind I borrow the idea 🙂

  2. Hahahaha, I know exactly what you mean. Tiny kitchen, no dishwasher, and no disposal. Likely no ventilation hood either. But potentially (at least was the case for me) a gas range! And Rao’s reminds me of East Harlem–I did a semester long project on that area when I was in NYC, so mad respek, ALi G style, for that. And the recipe sounds great–love puttanesca

  3. This recipe sounds great! I used to not like pasta sauce (I would eat my pasta with just parmesan cheese) but nowadays I think the sauce brings some of the most important flavor to the dish.

  4. I’ve lived at an apartment (for years!) with the tiniest kitchen you can imagine. It did have a stove though, so I was able to cook some meals, but no counter space, no room for a big fridge, really tiny! Glad you are able to still cook some meals, eating out would get expensive and not as healthy pretty soon.

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