-
1
Gently mix turkey, pesto, panko, 1/2 teaspoon salt and 1/4 teaspoon pepper in bowl using hands until uniform. Shape mixture into 16-18 meatballs.
-
2
Pulse 2 cans diced tomatoes (reserve the 3rd can for Step 5) in food processor until mostly smooth; set aside.
-
3
Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Brown meatballs well on all sides, about 10 minutes; transfer to paper towel-lined plate.
-
4
Add onion and 1/8 teaspoon salt to fat left in skillet and cook over medium heat until softened, 5 to 7 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.
-
5
Stir in processed tomatoes and remaining 1 can diced tomatoes and their juice. Bring to simmer and cook for 10 minutes. (I add a pinch of sugar at this point.).
-
6
Return meatballs to skillet, cover, and simmer gently until meatballs are cooked through, about 10 minutes.
-
7
Cook pasta until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
-
8
Add several large spoonfuls of tomato sauce (without meatballs) to pasta and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency.
-
9
Divide pasta among individual bowls. Top each bowl with remaining sauce and meatballs, sprinkle with basil and Parmesan cheese. .
