Egg Noodles And Anchovies Recipe
Ingredients
| Tomatoes | 5 Large, peeled | |
| Olive oil | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), smashed | |
| Basil leaves | 3 , chopped | |
| 1 small jalapeno pepper, in 2 pieces | ||
| 4 anchovy filets, chopped | ||
| Black olives | 1 Cup (16 tbs), marinated | |
| Capers | 3 Tablespoon | |
| Cheese | 1 Cup (16 tbs), grated | |
| Egg noodles | 3/4 Pound, cooked | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Puree tomatoes in blender; set aside.
Heat oil in skillet and cook garlic and basil 1 minute over medium heat.
Add tomatoes and pieces of jalapeno; mix well and stir in anchovies.
Bring to boil and cook 18 to 20 minutes over low heat.
During cooking, taste sauce occasionally; remove jalapeno pieces when they have imparted enough flavour.
Add remaining ingredients and mix well.
Cook 3 to 4 minutes before serving.
Heat oil in skillet and cook garlic and basil 1 minute over medium heat.
Add tomatoes and pieces of jalapeno; mix well and stir in anchovies.
Bring to boil and cook 18 to 20 minutes over low heat.
During cooking, taste sauce occasionally; remove jalapeno pieces when they have imparted enough flavour.
Add remaining ingredients and mix well.
Cook 3 to 4 minutes before serving.
Chef
