1 tsp dried basil (use fresh if you have it on hand!)
1 tbsp fresh parsley, chopped
8 to 10 olives, sliced
salt and pepper to taste
12 ozs fusilli or other short pasta
parmesan or romano cheese to pass at table
Heat 1 tablespoon olive oil in a large skillet over medium heat, then add the onion. Cook for a few minutes until it begins to soften.
Stir in the carrot, celery and red pepper, cook for about 5 minutes until it has softened. Add the garlic and cook for another minutes.
Stir in the ground turkey, combining it with the onion mixture. Cook on medium heat until the outside of the turkey has turned whitish. Add the vegetable stock, stir and cook until most of the liquid has absorbed, about 5 minutes. Start the water boiling for pasta around the time you add the stock.
Add the fresh tomatoes to the skillet, stir until everything is well combined. Add the fennel, balsamic, tomato paste and the remaining herbs–rosemary, basil, and parsley.
Start cooking the pasta after you add the tomatoes. Cook pasta according to package instructions. The tomatoes should cook for 10 to 15 minutes.
When the pasta is cooked, drain it, toss with the remaining olive oil and then stir the sauce into the pasta. Plate and serve, passing the cheese around the table for a topping. Enjoy!