Chilli-Tomato egg noodles with red pesto

INGREDIENTS (SERVES 4)                                        

  • 1 package Chilli-Tomato Egg Noodles
  • 75 g (3 oz) dried tomatoes in oil, drained
  • 1 clove garlic
  • 2 tsp pine nuts
  • 7 tbsp olive oil
  • 8 branches oregano
  • 30 g (1 oz) parmesan cheese, grated
  • salt, pepper


  1. Cut tomatoes into small pieces and peel the garlic
  2. Roast the pine nuts in a pan without oil.
  3. Mix tomatoes, garlic, pine nuts and add olive oil.
  4. Wash oregano, shake dry, pluck the leaves and chop finely.
  5. Stir in parmesan cheese with a spoon and season with salt, pepper and oregano.
  6. Cook the noodles in a large pot with boiling salted water until al dente. Drain, mix with the pesto and serve.