In a large mixing bowl, mix together the breadcrumbs, pesto, salt and pepper.
Add the turkey and mix well.
Prepare a parchment lined tray.
Roll the mixture into 1-inch balls. You should have about 25-30 balls.
Heat a large skillet over medium heat. Add olive oil. Brown the meatballs all over for about 8-10 minutes, transfer to a clean surface (I use a plate).
Add the garlic to the same pan, cook for 30 seconds, add the pureed tomatoes add the salt and pepper and let bubble over medium high heat for 5-8 minutes.
Add the turkey balls back into the pan, cover, turn heat to low and cook for another 5-10 minutes.
In the meantime, bring a large pot of water to boil, add 1 Tbs. salt, and boil the noodles according to package direction, keeping them al-dente.
Reserve 1-cup of pasta water and then drain the noodles, put the pasta back into the pasta pot and add the sauce to the pasta. Add the pasta water a small amount at a time if needed to finish cooking the pasta or to thin the sauce (you may not need it).