Heat oil in
large saucepan. Add onion and garlic and cook gently 3 minutes. Add
tomatoes, wine, 1/4 cup parsley, salt, pepper, paprika, sugar, oregano,
1/2 tsp basil and Tabasco. Bring to a boil, turn down heat and simmer 40
minutes, uncovered. Melt butter in saucepan when sauce is nearly ready.
Add bread cubes and cook until golden, stirring. Add 1 tsp basil,
chervil, 1 tbsp parsley and cream. Heat to simmering. Add olives. Let
stand on lowest heat. Cook noodles in plenty of boiling salted water
until just tender. Drain. Mix butter-cream mixture through noodles,
tossing lightly with a fork. Pile in centre of large deep serving
platter. Pour tomato sauce around noodles. Serve immediately.
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