- 6 reconstituted sun-dried tomato halves, chopped
- 2 cloves garlic, smashed
- 1 1/2 tablespoons balsamic vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1/3 cup plus 1 tablespoon olive oil
- 1 pound turkey cutlets, cut into 1/2-by-1 1/2-inch strips
- 6 ounces arugula (about 3 bunches), cut into 1/2-inch strips, or 5 ounces (1 bunch) watercress, large stems removed
- 1/2 pound penne
How to Make It
In a blender, combine the sun-dried tomatoes, garlic, vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Blend until a paste forms. With the machine running, add the 1/3 cup oil in a thin stream.
Sprinkle the turkey with the remaining 1/4 teaspoon each of the salt and pepper. In a large frying pan, heat the remaining 1 tablespoon oil over moderate heat. Cook the turkey, in two batches if necessary, until just cooked through, about 3 minutes. Do not overcook. Transfer the turkey to a large bowl and add the arugula.
In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain, toss with the turkey and arugula and the tomato vinaigrette, and serve warm.
Wine Recommendation: A fruity red will complement the sharpness of the arugula. Try a Beaujolais-Villages from France or a dolcetto from Italy. In either case, chill the wine slightly before serving.