Spicy pasta soup
By Good Food
Rustle up an Italian-style minestrone soup and individual tarts using ingredients from your storecupboard
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Prep:10 mins
Cook:35 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 218
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fat 9g
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saturates 1g
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carbs 29g
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sugars 10g
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fibre 5g
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protein 7g
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salt 1.2g
Ingredients
- 1 tbsp olive oil, plus extra for drizzling
- 1 red onion, finely chopped
- 1 red chilli, deseeded and finely sliced
- 800g can whole plum tomatoes
- 1l vegetable stock
- 100g broken spaghetti
- 4 tbsp chopped pitted black olives
- 2 tbsp chopped capers, drained and rinsed
- large handful basil leaves, roughly torn, or 1 tbsp pesto
Tip
Antipasto tartsHeat oven to 190C/fan 170C/gas 5. Divide a 375g pack ready-rolled puff pastry into 8 rectangles. Transfer to a baking sheet, then score a 1cm border around the edges. Brush edges with a little beaten egg, then bake for 15 mins until risen and golden. Gently squash the risen centres. Spread with 3 tbsp fresh pesto, then top with 200g mixed antipasto (such as red peppers and artichokes; we used Sacla). Scatter on basil and rocket leaves, then serve.
Method
Heat the oil in a large heavy-based saucepan. Add the onion and chilli, then cook for 10 mins until softened. Stir in the tomatoes, breaking up with a spoon as you go, then pour in the stock. Cover, bring to the boil, remove the lid, then simmer for 5 mins.
Add the spaghetti, then simmer for 6-8 mins until it is just cooked. Stir in the olives, capers and basil or pesto, then serve drizzled with olive oil.
