Italian Cuisine – Apulian Noodles


4 tablespoons olive oil 450g tomatoes roughly chopped 1 onion quartered 1 carrot chopped 1 stick celery chopped 1 leek chopped 750ml stock 40g flour 375g ribbon noodles 100g butter 20g breadcrumbs 3 tablespoons chopped pine nuts 1 tablespoon sugar


To make the sauce heat the oil and sauté the vegetables briefly in it.  Add a little stock and simmer for 15 minutes.  Pass through a sieve.  Make up to 1 litre with stock. Mix the flour with a little cold water and use to bind the sauce. Allow to simmer for 7 minutes.  Keep the sauce hot. Cook the noodles in plenty of boiling salted water for about 10 minutes until tender.  Drain and arrange in a hot dish.  Pour the tomato sauce over them and keep hot.  Melt the butter in a frying pan add the breadcrumbs chopped pine nuts and sugar and brown lightly.  Scatter over the noodles.