Contains: Fish, Sulphites, Milk, Wheat, Gluten
May Contain: Mustard, Egg, Sesame, TreeNuts, Peanuts, Soy, Shellfish
Bring 2 ½ litres (5 litres for 4 servings) salted water to a boil.
Meanwhile, wash and chop spinach. Roughly chop kalamata olives. Drain and pat dry turkey with paper towel. Season well with salt and pepper.
Heat 2 tbsp. (4 tbsp. for 4 servings) olive oil in a large skillet over medium-high. Add turkey and sear for 3 minutes each side, or until golden. Set turkey aside on a plate. Add onions and cook for 1-2 minutes, or until becoming tender and golden.
Meanwhile, add bucatini pasta to boiling water. Cook for 8-10 minutes or until al dente. Drain pasta through a sieve and add back to pot. Toss pasta with 1 tbsp. (2 tbsp. for 4 servings) olive oil.
Stir garlic, Italian seasoning, anchovy paste, capers, and olives into skillet until fragrant. Stir in red cooking wine and fire roasted tomatoes. Bring to a simmer and add turkey to sauce. Cook for 3-4 minutes, or until turkey is cooked to an internal temperature of 165°F. Stir in spinach until bright green and tender.
Divide noodles onto plates. Spoon sauce on top. Add a piece of turkey on the side. Sprinkle parmesan cheese on everything. Enjoy!