We started with a batch of our jalapeno/serrano pepper noodles. I was looking to explore that fresh tomato and jalapeno combination that I love so much. In my most recent version, I reached for a large chunk of mortadella. In most scenarios, I prefer it thinly sliced and easy to wrap around ingredients. I love its spiced, succulent flavor and have utilized it in meatballs and sauces. This time I diced the chunk and sautéed it in olive oil. I used it to flavor a pan sauce featuring fresh tomatoes and lovage. It was a long stretch as a spicy BLT. If I was not so obsessed with connections, then the dish was simply a delightfully inspired bowl of spicy noodles with a bright, fresh, herbaceous sauce.
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