(Serves 4)


For the sauce:

  • 2 tbsp olive oil
  • 6 tinned anchovies
  • 3 cloves garlic
  • 2 tbsp tomato paste
  • 1 tsp sugar

For the noodles:

  • 600g udon noodles

To finish the sauce:

  • ¼ bunch fresh parsley
  • 50g kalamata olives (pitted)

To serve:

  • 20g Parmesan cheese



1. Tip the oil into a large mixing bowl and add the anchovies. Finely grate in the garlic – no need to peel.


2. Dollop in the tomato paste, add the sugar and give everything a good mix.


3. Cover with Cling Film and microwave for 3-4 minutes.


4. Tip the udon noodles into another bowl, cover with boiling water and leave to soften for 4-5 minutes. 


5. Blitz the parsley and olives together in a mini-chopper.


6. Transfer the noodles from their cooking water to the bowl with the sauce. 


7. Chuck in the parsley and olive mixture and toss everything together. Add a splash of water to loosen the mix if it looks a bit claggy.


8. Divide between plates, finely grate over the Parmesan and dig in!


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