Ingredients
- 320g udon noodles
- 500g canned whole peeled or chopped tomatoes
- 60g Parmesan cheese PDO
- A bunch of basil
- ½ long fresh chilli
- 70g extra virgin olive oil
- 1 clove of garlic
- Fine salt, to taste
Directions
Step 1
Bring the water for the noodles to the boil in a large saucepan. Fry the garlic clove briefly in a pan with extra virgin olive oil and the chilli. As soon as it is translucent, add the canned tomatoes, season with salt, and leave to simmer for about 15 minutes.
Step 2
Remove the garlic clove. Cook the udon noodles in the boiling water and drain still very al dente. Transfer to the pan with the tomato sauce and toss together to mix all the ingredients well and coat the noodles in the sauce, and top with a handful of grated Parmesan cheese.
