Takes 35 mins to make, 25 mins to cook Serves 4
1 tbsp Napolina olive oil
1 red onion, finely chopped
3 sprigs rosemary, leaves
picked and chopped
1 garlic clove, crushed
400g can Napolina chopped tomatoes
150ml red wine
500g cooked turkey
70g Napolina green olives, pitted
1 tbsp grated parmesan Napolina penne, roast potatoes or crusty bread, to serve
1. Heat the Napolina olive oil in a large casserole dish, add the onion and cook for 5 mins to soften. Add two thirds of the rosemary, the garlic and anchovies and cook for 1 min. Stir in the Napolina chopped tomatoes and wine and simmer for 2 mins. Add the turkey and bring to the boil, then cover and cook for 10 mins. Add the Napolina green olives and cook for a further 5 mins.
2. Take off the heat and scatter over the parmesan and remaining rosemary. Serve with a side of Napolina penne, roast potatoes or crusty bread.