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Egg Noodles And Anchovies

  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)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

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 mg176.9%

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

Egg Noodles And Anchovies Recipe