Directions

1. In a saucepan, heat the olive oil over medium-low, then add the garlic, anchovy paste, chili flakes, and capers. Cook for 2-3 minutes.
2. Next add the halved cherry tomatoes. Increase the heat to medium-high and cook for an additional 3-4 minutes, allowing the tomatoes to burst open and release their natural juices.
3. Add the turkey, then the wine and reduce by half.
4. Add the olives, swirl in the cold butter to emulsify into a smooth, rich Puttanesca sauce.
5. Finish with the fresh parsley and basil, then spoon onto your pasta. Garnish with some extra herbs, and some cheese and grilled lemons for squeezing.