Egg Noodles Marina
|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)|
|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)|
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.