Egg Noodles Marina Recipe
Do you want one awesome recipe idea to attempt today? This Egg Noodles Marina is too good to be missed, so make a special note of it it. It is an Asian cuisine delicacy. Treat your near and dear ones with this amazing Egg Noodles Marina as a Main Dish . In my view, to call yourself a chef, you need to have a personal recipe of Egg Noodles Marina, just like I do.
Ingredients
1/2 cup olive oil
6 to 7 large garlic cloves, pressed
2 teaspoons sweet basil
1 can (6 ounces) tomato paste
1 cup water
1/2 teaspoon allspice
1 teaspoon ground cumin
1/2 teaspoon hot chili powder
1 can (8 ounces) mushroom sauce
1/2 cup vinegar
Grated Parmesan cheese
Pasta:
1 box (12 ounces) egg noodles (preferably white and green)
1 tablespoon salt
1 tablespoon oil
Water to cover
Directions
In a heavy skillet over high heat, heat the oil.
Reduce to low and saute the garlic and sweet basil for one minute.
Add all the other ingredients, except the noodles.
Simmer, stirring occasionally, for fifteen minutes.
Meanwhile, in a separate pan, add the noodles to bubbling water to cover (about six quarts) to which the salt and oil have been added.
Stir the noodles gently to prevent them from sticking to each other or the pan.
Boil over high heat, stirring occasionally, for five to eight minutes, or until the pasta is soft but al dente.
Im- mediately drain into a colander.
Transfer to a large serving platter.
Pour the sauce over it.
Serve hot, passing a bowl of grated Parmesan cheese to sprinkle generously over the noodles.
This is a good accompaniment to roasts of all kind.
Reduce to low and saute the garlic and sweet basil for one minute.
Add all the other ingredients, except the noodles.
Simmer, stirring occasionally, for fifteen minutes.
Meanwhile, in a separate pan, add the noodles to bubbling water to cover (about six quarts) to which the salt and oil have been added.
Stir the noodles gently to prevent them from sticking to each other or the pan.
Boil over high heat, stirring occasionally, for five to eight minutes, or until the pasta is soft but al dente.
Im- mediately drain into a colander.
Transfer to a large serving platter.
Pour the sauce over it.
Serve hot, passing a bowl of grated Parmesan cheese to sprinkle generously over the noodles.
This is a good accompaniment to roasts of all kind.
