Egg Noodles And Anchovies Recipe
Ingredients
5 large tomatoes, peeled
2 tbsp (30 ml) olive oil
1 garlic clove, smashed and chopped
3 fresh basil leaves, chopped
1 small jalapeno pepper, in 2 pieces
4 anchovy filets, chopped
1 cup (250 ml) marinated black olives, pitted
3 tbsp (45 ml) capers
1 cup (250 ml) grated Emmentaler cheese
3/4 lb (375 g) extra-broad egg noodles, cooked
Salt and pepper
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.
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