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This recipe is definitely one big cheat that takes next to no time and makes the most delicious dish. We've taken inspiration from a classic Italian puttanesca but taken it to a very different place. The sauce is made in the microwave (perfect for those without a kitchen) and the pasta is replaced by frozen udon noodles. They're great for having on hand and take half the time of dried pasta (plus, no hob necessary). The everything is tossed together and then all you have to do is get slurping!
2 tbsp olive oil
6 tinned anchovies
4 cloves garlic
2 tbsp tomato purée
1 tsp caster sugar
600 g udon noodles , straight to wok
1/4 bunch parsley
50 g kalamata olives
20 g Parmesan
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Boil a kettle for the noodles later.
Pour the olive oil into a large mixing bowl then add the anchovies. Use a fine grater to grate over the garlic cloves (there is no need to peel them). Squeeze in the tomato purée and sprinkle in the sugar.
Mix well then cover the bowl with Cling Film. Microwave on high (800W) for 6-8 minutes, until the tomato purée has darkened in colour and the anchovies have begun to break down in the sauce.
Dump the noodles into another mixing bowl and cover them with boiling water straight from the kettle. Leave to stand for 3-4 minutes to heat through. While you wait, blitz the parsley and olives together in a mini-chopper.
Use tongs to transfer the noodles to the bowl with the sauce, if a little water is carried over don’t worry! Dump the blitzed olives and parsley into the bowl and give everything a good mix to coat the noodles in the sauce. If it looks a little thick or claggy, loosen it with a splash of the noodle cooking water.
Divide the noodles between 2 serving plates, grate over the Parmesan and serve! Serves 2
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