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)|
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.