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Turkey filets à la puttanesca

Name: Turkey filets à la puttanesca
Prep time: PT20 minutesM
Cook time: PT45 minutesH
Total time: P1DT45 minutesH20 minutesM
Yield: 24
Ingredients: 12 Olymel turkey filets; 2 onioins, finely chopped; 150 g chopped garlic; 15 ml chopped oregano; 10 ml pepper flakes; 1 large can (2.84 L) of Italian tomatoes; 450 g tomato paste; 450 g sliced Kalamata olives; 150 g drained capers; 375 ml chopped parsley; Olive oil, for cooking; Salt and pepper

Portions24
Preparation20 minutes
Cook time45 minutes

Ingredients
- 12 Olymel turkey filets
- 2 onioins, finely chopped
- 150 g chopped garlic
- 15 ml chopped oregano
- 10 ml pepper flakes
- 1 large can (2.84 L) of Italian tomatoes
- 450 g tomato paste
- 450 g sliced Kalamata olives
- 150 g drained capers
- 375 ml chopped parsley
- Olive oil, for cooking
- Salt and pepper

Ingredients

Ingredients
- 12 Olymel turkey filets
- 2 onioins, finely chopped
- 150 g chopped garlic
- 15 ml chopped oregano
- 10 ml pepper flakes
- 1 large can (2.84 L) of Italian tomatoes
- 450 g tomato paste
- 450 g sliced Kalamata olives
- 150 g drained capers
- 375 ml chopped parsley
- Olive oil, for cooking
- Salt and pepper

Preparation

- Preheat the oven to 190°C (375°F)
- Salt and pepper the turkey fillets on all sides
- Heat a drizzle of oil in a large frying pan to medium-high heat and cook the fillets until nicely coloured. Remove and place in a deep roasting pan
- In the same frying pan, cook the onion and the garlic for 1 minute, then add the oregano and pepper flakes and continue cooking for 1 minute
- Add the tomatoes, tomato paste, salt and pepper. Mix well
- Incorporate the olives, the capers, and half of the parsley. Pour this over all the turkey fillets, cover and cook in the oven for 30 minutes
- Uncover and continue cooking for 30 minutes
- Sprinkle over with chopped parsley and serve hot

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