This weeknight go-to uses pantry staples like penne and tomato paste, with added freshness from cherry tomatoes and fresh basil.
1. Heat the broiler on high. Line a rimmed baking sheet with foil. Cook the penne according to package directions. Drain, reserving ¼ cup cooking liquid.
2. Halve the cherry tomatoes and place in a medium bowl, along with 2 tbsp oil, salt, and pepper. Toss until well coated and arrange on lined baking sheet. Broil 7 min., until tender.
3. Meanwhile, in a 12-inch skillet, heat remaining 2 tbsp oil on medium-high. Add the turkey, garlic, salt, and pepper. Cook 5 min., until turkey is browned, breaking up turkey with back of spoon. Add the tomato paste and ¼ cup reserved cooking liquid. Cook another 2 min., until turkey is cooked through, stirring often.
4. Toss cooked penne with turkey mixture and broiled tomatoes. To serve, garnish with the basil.