Spicy pasta soup

30-60 minutes 4 servings 400 kcal or less antipasto tarts artichokes basil black olive black olives caper capers easy soup recipes minestrone minestroni pasta soup plum tomato plum tomatoes red chilli red chillies red onion red onions soups spaghetti tinned tomatoes vegetable stock

N/A

Source

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 tomato

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

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.