1 tablespoon olive oil
1 cup chopped onion
6 garlic cloves, minced
2 cans (14.5 ounces) diced tomatoes
1 cup cherry/grape tomatoes, sliced
2-3 cups unsalted chicken stock
½ teaspoon dried oregano
½ teaspoon fennel seed
½ teaspoon salt
1 teaspoon seasoned pepper
1 teaspoon brown sugar
10 ounces spaghetti or linguine
1/3 cup black olives, sliced
10 ounces fresh spinach
¼ cup grated Parmesan cheese
Meanwhile, heat oil in large skillet or Dutch oven over medium-high heat.
Add onion and garlic, sauté for 3 minutes, until onion starts to brown.
Add tomatoes, stock, oregano, fennel seed; bring to a boil.
Add pasta and submerge in liquid.
Cover, reduce heat to medium low and cook 7 minutes or until pasta is almost done.
Uncover, stir in salt, pepper, sugar and olives and cooked turkey.
Add spinach in batches, stirring until spinach wilts, let stand 5 minutes.
Sprinkle with cheese.