Spaghetti With Turkey And Tomato Sauce

• 3 tablespoons olive oil
• 3/4 cup finely chopped celery, about two ribs
• Dash of garlic powder
• 3 tablespoons tomato paste
• 1 cup water
• 1/2 teaspoon dried rosemary
• 2 dashes Tabasco sauce
• 2 tablespoons capers, crushed
• 2 teaspoons Dijon-style mustard
• Pepper to taste
• 13 pound of spaghetti
• Salt to taste
• 1 teaspoon butter
• 1/4 pound cooked turkey, julienned

1. Put 2 tablespoons of olive oil in a saucepan over medium heat.
2. Add the celery and garlic powder and saute 1 minute over low heat.
3. Add the tomato paste and water and blend together.
4. Add the rosemary, Tabasco and capers and simmer 10 minutes.
5. Add mustard and pepper to taste, and continue simmering a minute or two.
6. Meanwhile, bring 2 quarts water to a boil in pot.
7. Add the spaghetti with a dash of salt.
8. Cook 7 or 8 minutes or until done.
9. While the spaghetti cooks, melt the butter in a saucepan and cook the turkey enough to warm it.
10. Drain the spaghetti and mix in the remaining olive oil.
11. Place the spaghetti on a platter.
12. Pour sauce around it and in a central well.
13. Place turkey in a ring around the central well.

olive oil, celery, garlic, tomato paste, water, rosemary, tabasco sauce, capers, mustard, pepper, salt, butter, turkey

Taken from cooking.nytimes.com/recipes/3683 (may not work)