MJ1/2 cup packed fresh basil leaves
1 (14 1/2 oz) can no-salt added whole tomatoes, drained
6 medium plum tomatoes, quartered
1/4 cup pitted black olives (optional)
2 tbs olive oil
1 tbs fresh lemon juice
2 tsp grated lemon zest
1/2 tsp salt
1/4 tsp black pepper
3/4 lb spaghetti OR linguine
3 cloves garlic, peeled
1/2 lb smoked turkey, cut into small cubes

in a food processor, process the basil until coarsely chopped. add the canned tomatoes & pulse until coarsely chopped. add the plum tomatoes & olives (if using), & pulse until finely chopped.

transfer the tomato mixture to a lg serving bowl. add the oil, lemon juice, lemon zest, salt, & pepper. let the tomato sauce stand while you cook the pasta.

in a lg pot of boiling water, cook the pasta with the garlic until the pasta is al dente.

drain the pasta & garlic. press the cooked garlic through a garlic press, or mash it with a fork. add it to the tomato sauce & stir to blend. add the pasta & turkey & toss to combine.

4 servings

THIS IS BEST MADE IN THE SUMMER AT THE HEIGHT OF TOMATO & BASIL SEASON. HOWEVER, WHEN FRESH TOMATOES & BASIL AREN’T AVAILABLE, YOU CAN SUBSTITUTE 9 CANNED WHOLE TOMATOES, DRAINED, IN PLACE OF THE FRESH, & 1 TBS DRIED BASIL IN PLACE OF THE FRESH. ADD THE DRIED BASIL ALONG WITH THE OLIVE OIL & LEMON JUICE IN STEP 2.