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Egg Noodles And Anchovies Recipe
|Tomatoes||5 Large, peeled|
|Olive oil||30 Milliliter (2 Tablespoon)|
|Garlic||1 Clove (5 gm), smashed and chopped|
|Fresh basil leaves||3 , chopped|
|Jalapeno pepper||1 Small, in 2 pieces|
|Anchovy fillets||4 , chopped|
|Marinated black olives||250 Milliliter, pitted (1 Cup)|
|Capers||45 Milliliter (3 Tablespoon)|
|Grated emmental cheese||250 Milliliter (1 Cup)|
|Egg noodles||3⁄4 Pound, cooked (Extra Broad, 375 Gram)|
Serving size: Complete recipe
Calories 2897 Calories from Fat 1207
% Daily Value*
Total Fat 131 g201.1%
Saturated Fat 52.5 g262.6%
Trans Fat 0.2 g
Cholesterol 530.8 mg
Sodium 4985.8 mg207.7%
Total Carbohydrates 303 g100.9%
Dietary Fiber 22.7 g90.9%
Sugars 30.9 g
Protein 135 g270.2%
Vitamin A 231.8% Vitamin C 209.1%
Calcium 311.2% Iron 52.1%
*Based on a 2000 Calorie diet
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.