Makes 4 servings

Ingredients

• ½ lb udon noodles
• 1 tbsp olive Oil
• 2 cloves garlic, crushed
• 1 large hot chili pepper, seeded and chopped
• 14 ounces plum tomatoes, chopped
• ½ cup black olives, sliced
• Pepper to taste

For the pesto sauce

• ¼ lb spinach, trimmed
• 1/3 cup fresh basil, chopped
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 2 tbsp miso
• 2 tbsp fresh parsley

Method

1. Combine all the sauce ingredients in the food processor and make the puree.
2. Cook the noodles al dente, drain and toss with pesto and cover.
3. Saute the garlic and the pepper in olive oil.
4. Add tomatoes, olives and black pepper.
5. Simmer for 5 minutes. Stir into noodle mixture and serve.