(Serves 4)

Ingredients

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

Method

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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