2 tb Olive oil
1 Onion;chopped
3 Galic cloves;chopped
1/8 ts Chili flakes;opt
1 cn Plum tomatoes;28oz/796 ml
-pureed with juices 2 c Turkey;cooked, diced
1 bn Brocolli;trimmed and cut
-inot 1 inch pieces 1 ts -Salt
1/2 ts Pepper
1 lb Penne; or other tubal pasta
1/2 c Parmesan;grated ; opt
Heat oil in deep skillet. Add onions, garlic, and chili flakes. Cook gently 5 minutes or till very fragrant.Add tomatoes; bring to a boil. Reduce heat;
cook 5 minutes. Add turkey; cook 5 minutes more. Add brocolli, salt, pepper, cook 5 to 8 minutes longer until turkey is tender and brocolli is cooked. Meanwhiel, cook pasta in large pot of cooking water in a large pot of boiling salted water. Drain well, toss with sauce. Taste; adjust seasoning if necessary. Serve sprinkled with cheese if you wish. SERVES: 4 to 6 SOURCE: Bonnie Stern’s Quick Cuisine column in the Toronto Star