Egg Noodles Marina Recipe




 Olive oil1⁄2 Cup (8 tbs)
 Garlic7 Clove (35 gm), pressed
 Sweet basil2 Teaspoon
 Canned tomato paste6 Ounce
 Water1 Cup (16 tbs)
 Allspice1⁄2 Teaspoon
 Cumin1 Teaspoon
 Hot chili powder1⁄2 Teaspoon
 Mushroom sauce8 Ounce
 Vinegar1⁄2 Cup (8 tbs)
 Grated parmesan cheese1 Tablespoon
 Egg noodles12 Ounce (Preferably White And Green)
 Salt1 Tablespoon
 Oil1 Tablespoon

Nutrition Facts

Serving size

Calories 707 Calories from Fat 319

% Daily Value*

Total Fat 36 g55.8%

Saturated Fat 6 g29.9%

Trans Fat 0.1 g

Cholesterol 74.7 mg

Sodium 1791.9 mg74.7%

Total Carbohydrates 79 g26.4%

Dietary Fiber 6.8 g27%

Sugars 7 g

Protein 18 g35.6%

Vitamin A 31.1% Vitamin C 24.6%

Calcium 14.7% Iron 23.8%

*Based on a 2000 Calorie diet


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.