Original salsa with noodles

Salsa was originally prepared by the Indians. When the Spaniards conquered Mexico, they liked this dish. In 1571, Alonso de Malina named it “salsa,” which means “sauce” in Spanish. This is how the whole world learned about this dish, which is known and popular to this day. Modern Mexicans eat it with meat or seafood. You can also make salsa with noodles.

1. Calories
   159,12 kcal
2. Protein
   5,9 gram
3. Fat
   7,06 gram
4. Carbohydrates
   17,46 gram
5. ~ Time
   35 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Egg noodles

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   200 g
2. Sausages

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   5 pcs. = 300 g
3. Tomato paste

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   200 g
4. Tomato

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   3 pcs. = 270 g
5. Garlic

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   3 cloves = 15 g
6. Canned corn

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   250 g
7. Olive oil

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   1 tbsp. l. = 17 g
8. Basil

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   3 branches = 21 g
9. Salt

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   to taste

Steps:

1. 
   Prepare all ingredients according to the list. Peel the garlic and remove the casing from the sausages. Drain the corn and place in a container.
2. 
   Pour olive oil into a frying pan and pour in the tomato paste. If the tomato paste is thick, add a little water to it. Place finely chopped basil and garlic in the pan. Bring to a boil and continue to simmer for another 5 minutes over medium heat.
3. 
   Place the tomatoes on the board, stem side down. Cut them first into plates, then into cubes, moving across the circles. Next, turn the tomato on its side and cut it into small cubes.
4. 
   Place the tomatoes in the pan with the tomato paste and let simmer for 10 minutes.
5. 
   Take the sausages and cut them lengthwise into thin slices of equal thickness.
6. 
   Add sausage and canned corn to the pan and simmer for 10 minutes.
7. 
   While the sausages with tomato and corn are stewing, cook the noodles. To do this, pour 2 liters of water into the pan. When the water boils, add salt and add the noodles without breaking them. Cook over low heat until done. Drain the water into a colander and immediately transfer the noodles to a dish. Spoon the sauce on top of the pasta.
8. 
   Place the noodles on an original dish and garnish with a sprig of basil.