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Egg Noodles Marina

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  Olive oil 1⁄2 Cup (8 tbs)
  Garlic 7 Clove (35 gm), pressed
  Sweet basil 2 Teaspoon
  Canned tomato paste 6 Ounce
  Water 1 Cup (16 tbs)
  Allspice 1⁄2 Teaspoon
  Cumin 1 Teaspoon
  Hot chili powder 1⁄2 Teaspoon
  Mushroom sauce 8 Ounce
  Vinegar 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1 Tablespoon
  Egg noodles 12 Ounce (Preferably White And Green)
  Salt 1 Tablespoon
  Oil 1 Tablespoon

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.

Recipe Summary

Main Dish

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Average: 4.1 (21 votes)

Nutrition Rank

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 mg24.9%

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


Egg Noodles Marina Recipe