Turkey Roulades with Tomato Noodles

For the turkey rolls with tomato pasta, cut the mozzarella into thin strips. Cover turkey cutlets individually with plastic wrap and pound very thin.

Season with salt, pepper and lemon juice. Place mozzarella strips on top and scatter basil on top. Roll up cutlets tightly. Cut aluminum foil into suitable pieces and brush with olive oil.

Wrap each roll individually in aluminum foil and seal tightly. Place the rolls close together in an ovenproof dish and cook in a preheated oven at 200 °C for about 25 minutes.

Mix tomatoes, garlic, herbs, tomato paste and ketchup in a pot and simmer for 10 minutes. Season to taste with salt.

Prepare pasta according to package directions, mix with the sugo and arrange decoratively on plates using a meat fork.

Unwrap the roulades and arrange them on the pasta. Serve the turkey roulades with tomato pasta.

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